La carrot and ginger cream that we prepare today is tasty and light, ideal to add to our weekly menu. We can make large quantities and freeze it in suitable containers to be served later by serving in portions. A great resource for those days when we don't really feel like cooking.
To give creaminess I could have used both cream and evaporated milk for this recipe. However, this time, I opted for a Greek yogurt that I had on hand. Like me, you can present it in a simple way or accompany it with croutons, caramelized cashews or apple pieces, among other options.
Carrot and ginger cream
The carrot and ginger cream that we prepare today is tasty and light. Perfect to serve as a starter at any time of the year.
Author María
Recipe type: Entrance
Rations: 6
Preparation time:
Cooking time:
Total time:
Ingredients
- 1,5 kg of carrots
- 40 ml. of extra virgin olive oil
- 1 medium red onion
- 1 teaspoon and a half minced fresh ginger
- ½ liter of chicken broth
- 200 ml. greek yogurt
- Salt and pepper
Preparation
- We wash and we peel the carrots. We cut into thin slices.
- We chop the onion Julienne it and put it to fry in a large saucepan with the olive oil. Season with salt and pepper.
- When the onion is tender, we incorporate the ginger and carrots and sauté 6-8 minutes.
- Then add the chicken broth and boil for 20-30 minutes until the carrots are tender.
- We crush the cream, adding the yogurt during the process. We taste and rectify the salt.
- We serve with a teaspoon of yogurt and a little parsley.