Nothing better than one sopita when it is cold, this one of creamy consistency will warm up thanks to the double action of the carrots and ginger to you. The carrots are very good vitamin source To, once cooked are sweet with a rather sharp effect post digestive, so this prescription goes better to the dressing gown and kapha to them. You can replace butter by olive oil, always lose cremosidad in the flavor and also makes the warmer final effect in which case pitta will not have to go eating this sopita.
You knew that the carrot has desintoxicantes properties? In addition to cleaning the body, when cultivating they absorb them heavy metals and pesticides that there are in the Earth, until the point of which the farmers work carrots solamante to clean the ground and later to plant other things successfully. So better to eat ecological carrots whenever you can.
2 nosey spoonfuls (40ml) of butter or olive oil
1/2 teaspoon (2ml) of hing
2 teaspoons (10ml) of shredded fresh ginger (or dry half of gengibre in dust)
700 grs of cut clean carrots
1 cup (250 ml) potatoes cut in dices
1 salt teaspoon and average
1/2 teaspoon of black pepper
1 liter of broth of vegetable or water as minimum
some small leaves of cut parsley to decorate
It melts butter (or it warms up the olive oil) in a casserole of 3 liters to low fire, adds hing and ginger and removes it.
It adds the slices of carrot, potatoes, salt and the pepper from time to time skip it everything during 10 minutes removing.
The broth or the water throws and when it boils, low the fire, pon the cover to the casserole and leaves boils to untimed fire about 15 minutes or until the vegetables are soft.
Acquittal the cover to the casserole and beats the vegetable until obtaining a puree smooth.
Pon puree in the casserole and warms up it to low fire. If you want a more liquid soup, it adds more broth now.
It serves hot with parsley or fresh basil.