Carrot Cream

Esther Monzó

Of Valencian origin. I love Mediterranean cuisine, especially Spanish, Italian and Lebanese.

250 g of carrots

1 chopped onion

1 stalk celery, chopped

2 leeks, cleaned and chopped

1 teaspoon curry powder

1 teaspoon garlic powder

1 tablespoon chopped fresh parsley

½ teaspoon salt

Ground black pepper to liking

Peel and cut the onions into halves. Chop carrots and leek. Add to a pressure cooker with 1½ glass of water. Securely lock on the pressure cooker's lid, set the cooker to high and cook for 20 minutes over high-medium heat.

Use a blender to mix with spices. Serve.

Via Pablo Pernetas

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