Carrots cream


(for 4 people)
1 kg of carrots
1 large or 2 small onion
1 teaspoon of ginger powder
2 cloves
1 bay leaf
2 open cardamom berries
1 teaspoon of coriander powder
100 g onion

1 teaspoon of turmeric
1 liter of BioAlmondDrink Sugerfree
4 tablespoons of BioOatCuisine
a handful of ground toasted almonds
fresh coriander or parsley
EVO oil,
salt and pepper

Made with:



Clean and cut the carrots into chunks. Slice the onion and let it stew with 3 or 4 tablespoons of oil in a saucepan with a pinch of salt and all the spices except turmeric and nutmeg. After a couple of minutes add the carrots and stir, then pour the BioAlmondDrink (Sugerfree), cover and cook until the carrots are nice soft.
Remove the bay leaf, the cloves and the cardamom berries, then blend them to obtain a cream, adding the turmeric and a generous grated nutmeg. Adjust salt. Pour the cream on the plates and complete with a spoonful of BioOatCuisine. Garnish with almonds and fresh coriander or parsley.