Crema de zanahoria 
Carrot Cream Soup
You can add any extra vegetables... a bit of cabbage, zucchini, pumpkin, etc.
Carrot Cream Soup
You can add any extra vegetables... a bit of cabbage, zucchini, pumpkin, etc.
Cooking Instructions
- 1
Peel the carrots, potato, and onion, and cut everything into medium-sized cubes or slices (it doesn't matter much because we'll blend it; the idea is not to leave anything too large so it cooks faster).
- 2
Sauté all the vegetables with a little salt in a pot with some oil for 5 minutes. Add water until it covers them by about 1 inch and add the bouillon cube. Cover and let it cook until the vegetables are tender and break easily (about 30-45 minutes). It's better not to add too much water because you can always add more later to achieve the desired texture.
- 3
After the time has passed, blend well and add more water if it's too thick... we don't want a puree or soup, we want a cream ;)... Return to the heat (medium/low) and add the cheese wedges or slices to mix with the cream, stirring well. Add a bit of freshly ground pepper. Optional for serving: some diced ham, parmesan shavings, chives, and a few drops of oil on top.
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