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Ingredients
- 750 g Carrots
- 750 ml Vegetable broth
- 200 g Lightly salted butter
- 1 tsp Fine iodized table salt
Method
- 1Peel the carrots and cut them into coarse cubes. Place them in a pot with the vegetable broth, butter, and a pinch of salt, then bring to a boil.
- 2Reduce the heat and let the carrots simmer until they are soft and the liquid has almost completely reduced to a syrupy consistency.
- 3Finely puree the mixture with an immersion blender and, for an exceptionally smooth result, pass it through a fine-mesh sieve into a clean pot.
- 4Season the puree with salt to taste. If it is too thick, stir in a little more warm vegetable broth. Refine with a pinch of sugar if desired.
