Carrot soup with Caraffina Giancarlo Polenghi lemon

Ingredients for: 4 people

FOR THE SOUP

• 3 large carrots
• 1 white onion
• 1 large potato
• 60 ml Caraffina Giancarlo Polenghi Lemon 
• 200 ml whole milk
• 1 pinch of grated nutmeg
• 2 tablespoons extra virgin olive oil
• salt and pepper to taste

FOR THE FINISHING TOUCHES

• 120 g soy yogurt
• 1 tablespoon Caraffina Giancarlo Polenghi Lemon 
• 2 tablespoons extra virgin olive oil
• salt to taste
• fresh thyme to taste
• paprika bread croutons
• mixed seeds 

METHOD

Peel the carrots and slice them into rounds; peel and dice the potato and onion. In a large pot, heat the extra virgin olive oil together with the grated nutmeg and pepper; add the onion and sauté over medium heat, stirring, for a couple of minutes.

Add the carrots and potato and sauté in the pot for a few minutes, then pour in the milk and the juice of the Caraffina Giancarlo Polenghi Lemon.

Cook over medium heat with the lid on until the vegetables are tender. Turn off the heat and blend the mixture with an immersion blender until you obtain a thick, silky cream, adding salt to taste.

Prepare the yogurt cream by mixing yogurt, Caraffina Giancarlo Polenghi Lemon, oil, and salt. 

Divide the soup between serving bowls and garnish with the yogurt cream, fresh thyme, seeds, and croutons. Bon appetit!