Ingredients for 4:
- ¾ kilo of carrots, peeled and in pieces
- ½ onion
- 1 sprig of coriander
- 2 tablespoons butter, divided
- Salt and pepper to taste
- 1 can (378 grams) evaporated milk
- ½ cup of natural milk
Preparation:
1. Place the carrot, onion, cilantro and 1/2 tablespoon of butter in a saucepan. Cover with water, add salt and boil until the carrot has softened. Drain and reserve the broth.
2. Blend the cooked vegetables with the evaporated milk until smooth.
3. Melt the rest of the butter in a saucepan over medium heat, add the blended vegetables, add the natural milk and, if necessary, a little of the vegetable broth to achieve the desired consistency.
4. Season with salt and pepper to taste and simmer gently until the flavors have blended.