Creamy Carrot & Beetroot SoupVeg

1

Peel the carrots and beetroot, then chop them into small, equal-sized pieces.

2

Heat unsalted butter in a wide pan. Once melted, add a cinnamon stick and bay leaves. Add the chopped onions and sauté for a few minutes. Incorporate the whole garlic cloves and sauté for another 2 minutes.

3

Add the chopped carrots and beetroot to the pan. Season with salt and pepper, mix well, and sauté for a few minutes. Pour in enough water to completely cover the vegetables.

4

Cover the pan with a lid and cook on a medium flame for 20 minutes until the vegetables are tender.

5

Once cooked, turn off the heat and allow the mixture to cool completely. Remove the bay leaves and cinnamon stick. Transfer the vegetables to a mixer jar and grind into a smooth, fine puree, adding a little water if needed.

6

In a separate pan, heat a teaspoon of olive oil. Add chopped bread pieces and toast until they turn golden brown and crispy. Set aside.

7

Pour the vegetable puree back into the cooking pan. Add a little water to reach your desired consistency. Stir in fresh basil leaves (or coriander) and check the seasoning, adding more salt or pepper if needed. Cover and simmer on a low-medium flame for 5 minutes.

8

Serve the soup hot, topped with the crispy bread croutons.