Summary

Ingredients

• 500 g carrot (s)
• 1 small onion (s)
• 300 ml water or broth
• 2 cloves garlic, halve the larger ones
• 1 handful parsley, chopped
• 1 pinch (s) sugar
• salt and pepper
• nutmeg
• milk

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Instructions

1. Peel the carrots and cut into pieces about 1 cm in size. Peel the onion and chop finely.
2. Place a saucepan on the stove and heat it on the highest setting for one to two minutes, only then add the oil. Add the onions, garlic and carrot pieces to the saucepan and toast a little while stirring occasionally. As soon as the carrots have taken on a little color, add the sugar, salt and pepper and stir again for about 1 minute. Now add the water or the broth and simmer for a good 30 minutes over low to medium heat with the lid on. When the carrots are almost done, the lid can be removed so that the water can boil off a little until they are completely soft.
3. Puree the carrots with the magic wand as you wish. If you like it a little thicker, you may have to add some milk. Heat slowly again, season with nutmeg and possibly more salt and sugar and stir in the chopped parsley.
4. Tastes very good with pan-fried food or as a simple side dish. If you want something more exotic, you can add a little curry, as curry and carrots harmonize very well or vary with a little coriander.