Carrots provide vitamin A, helping the retina to function correctly and in particular aiding night vision. Moreover, high vitamin levels last through cooking.
- 450 g (1 lb) of young carrots.
- 1 tablespoon of Nutrioli® oil.
- 40 g (1.4 oz) of butter.
- 1 chopped onion.
- 3 celery stalks.
- 2 small potatoes cut into chunks.
- 1.2 liters (1.3 quarts) of chicken stock.
- 2 or 3 teaspoons of ground cilantro.
- 1 tablespoon of chopped fresh cilantro.
- 15 ml (1 tablespoon) of milk.
- Salt and freshly ground pepper.
- Peel the carrots and cut them into chunks. Heat the Nutrioli® oil with 25 g (0.88 oz) of butter in a wide pot and fry the onion on low heat for 3 to 4 minutes until a little soft but without browning.
- Cut a celery stalk in slices; add the potatoes to the pot with the onion and cook for a few minutes, later adding the carrots. Fry on low heat for 3 to 4 minutes, stirring constantly so that nothing sticks; reduce the heat and cook for 10 minutes.
- Add the stock and bring to a boil. Partially cover the pot and let cook on low heat for 8 to 10 minutes.
- Set aside 6 to 8 celery leaves to garnish and finely chop the rest. Melt the remaining butter in a small saucepan and sauté the ground cilantro for a minute, stirring constantly. Lower the heat, add the celery and fresh cilantro, fry for a minute, and set aside.
- Process the soup in a mixer and pour into a clean pot; incorporate the cilantro mix and milk; season with salt and pepper to taste. Apply low heat, serve, and garnish with the remaining celery.