Brazil

Large size carrots

Chopped Onion

Minced Garlic Cloves

Pieces of grated ginger

Potato

Tomato

Olive oil

Cups of water

Cup of sour cream optional

Salt

Black pepper to taste

Fresh chopped parsley for garnish

Carrot soup

1. Lave as cenouras e a batata com água e descasque.Coloque as cenouras, a batata e o tomate numa panela, cubra com água e ferva todos os ingredientes até as cenouras ficarem bem cozidas.



1. Wash the carrots and potato with water and peel them. Place the carrots, potato and tomato in a pan, cover with water and boil all the ingredients until the carrots are well cooked.




 2.Em uma panela, adicione o azeite e frite a cebola picada em fogo médio até dourar, em seguida, adicione o alho picado e o gengibre ralado e frite todos os ingredientes juntos por 1 minuto.




 2.In a pan, add the oil and fry the chopped onion over medium heat until golden, then add the chopped garlic and grated ginger and fry all the ingredients together for 1 minute.




3. Quando a mistura esfriar, bata todos os ingredientes junto com a cebola frita, o alho e o gengibre no liquidificador até que a mistura se torne uma pasta.




3. When the mixture has cooled, blend all the ingredients together with the fried onion, garlic and ginger in a blender until the mixture becomes a paste.




4. Mova a mistura para uma panela, adicione em cima dela as 6 xícaras de água, sal, pimenta moída e deixe ferver em fogo baixo. Deixe ferver durante 3 a 4 minutos adicione o creme de leite e a salsa fresca picada para guarnecer.
Dica: Pode servir com um colher (chá )de azeite de oliva picante



4. Move the mixture to a pan, add the 6 cups of water, salt and ground pepper on top of it and bring to a boil over low heat. Let it boil for 3 to 4 minutes, add the cream and the chopped fresh parsley to garnish.
Tip: You can serve with a teaspoon of spicy olive oil


Carrot soup

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