Cream of carrots and ginger
Vellutata di carote e zenzero
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Ingredients
1 leek
4 carrots
2 tablespoons extra virgin olive oil
a piece of ginger (about 2 cm)
salt
water to taste
parsley (for garnish)
Instructions
Wash and roughly chop the vegetables.
Peel the ginger and cut into cubes.
Place vegetables and ginger in a saucepan and cover the water, bring to a boil.
Cook over medium heat for about 20 minutes, adding a little more salt.
Blend and serve garnished with parsley.
Notes
Thanks to Associazione di Laboratorio di Cucina Naturale
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