Summary

Ingredients

• 50 g butter
• 1 kg carrot (s)
• 2 tablespoon spice mixture, (Ras el Hanout)
• 120 ml of cream
• salt

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Instructions

1. Cut the carrots into very thin slices. Melt the butter in a saucepan and add the carrots, cover and simmer over a low heat, stirring occasionally. If necessary add a little water to avoid burning.
2. When the carrots are soft, add the Ras el Hanout and simmer for another 2 minutes. Pour in the cream and puree the carrots. Salt to taste.
3. Serve cold with flatbread.