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Ingredients
- 750 g of carrots
- 750 ml of vegetable broth
- 200 g of butter
- 1 teaspoon of salt
Instructions
- 1Peel the carrots and cut them into larger cubes. Place them in a saucepan with the vegetable broth, butter, and salt, then bring everything to a boil.
- 2Reduce the heat and simmer until the carrots are soft and the liquid has reduced to a syrupy consistency.
- 3Blend everything very well with an immersion blender until you get a smooth texture, then pass the puree through a fine-mesh sieve into a clean saucepan.
- 4If necessary, add more salt to taste or thin the puree with a little warm vegetable broth. For a more intense flavor, you can add a pinch of sugar.
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