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Velvety carrot cream with croutons

Velvety carrot cream with croutons

Appetizers

A smooth and creamy carrot purée, cooked with onions, garlic, and potatoes, then blended and served with golden, crispy bread croutons.

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Recipe from Gaztarrotz, Xabier Cañas (Wikibooks), adapted by Recette de cuisine ·

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This carrot cream is smooth and velvety. The vegetables are simmered in broth before being pureed, and then golden croutons are added.

Ingredients and directions

  • Prep time15 min
  • Cook time35 min
  • Total50 min
  • DifficultyEasy
  • CostBudget
  • Cooking methodnibbling
  • Estimated cost$4.95 $1.24 / serving Estimated price; varies by store. Converted from euros at the ECB rate of October 7, 2026.

Ingredients

4 people
  • $0.46
  • $0.46
  • $0.10
  • $0.15
  • $0.76
  • $0.29
  • $2.73

Prices from US supermarkets for 3 of 7 ingredients; Belgian prices for the rest.

Directions

  1. Heat the oil in a pot. Add the garlic and sauté until fragrant. Then, add the onion and carrots.
  2. Once the vegetables have started to soften, add the broth and the potato.
  3. Cook for 25 minutes.
  4. Mix until you achieve a smooth cream. Add broth if the texture is too thick.
  5. Bring to a boil once, then season.
  6. If you wish, you can gild small pieces of bread in a pan with warm oil paint and then place them on top of the cream.

The bill

Velvety carrot cream with croutons

  • 50 ml of extra virgin olive oil$0.46
  • 50 g of butter$0.46
  • 2 cloves of garlic, finely chopped$0.10
  • 1 onion, diced$0.15
  • 4 carrots, diced$0.76
  • 1 potato, diced$0.29
  • 750 ml of vegetable stock or white broth (or water)$2.73

Total$4.95

that's $1.24 per person

Estimated price; varies by store.

Equipment

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Before you start

Ingredients

  • 50 ml of extra virgin olive oil
  • 50 g of butter
  • 2 cloves of garlic, finely chopped
  • 1 onion, diced
  • 4 carrots, diced
  • 1 potato, diced
  • 750 ml of vegetable stock or white broth (or water)
  • A pinch of salt
  • Bread croutons (optional)

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