- Carrots 500 g; - Potato 250 g; - Shallot 4; - Butter 20 g; - Laurel bay 4 leaves; - Thyme 3 branches; - Cinnamon powder 1 teaspoon; - Chives as desired; - Salt as desired ; - Black pepper as desired; - 1 litre of Water; - sugar as desired.
Instructions: 1. Wash, peal and cut in small pieces carrots, potatoes and two of the shallots; 2. Cook everything for approximately 30 minutes, adding the laurel bay leaves and the thyme; 3. When the vegetables are cooked, blend everything until the puree gets creamy, then add salt, as liked, and the cinnamon; 4. Mince finely the other two shallots, fry it with melted butter in a pan then add the sugar and cook everything until the shallot is lightly caramelized. 5. Pour the soup in the dishes and garnish at the end with the caramelized shallot and some minced chives.