Summary

Ingredients

• 2 original carrot (s), purple
• 1 clove garlic
• 1 small potato (s)
• 400 ml salt water or broth
• 50 ml cream
• salt and pepper
• Chilli powder
• possibly mustard
• 1 tablespoon pine nuts, toasted

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Instructions

1. Dice the carrots. Peel and dice the potato. Press the garlic.
2. Cook the vegetables in the broth or salted water until cooked. Add the cream, puree and season to taste. Serve in plates and sprinkle with the pine nuts.