This chilled carrot cream is unusual, refreshing and healthy.
1 lb carrot (peeled and sliced)
1⁄2 c cream (light cream, single cream)
1 t curry (curry powder or curry paste)
seasoning (salt and pepper to taste)
parsley (fresh leaves, chopped, as garnish)
- Pour 4 cups water into a pan and bring it to the boil. Add the carrots and a little salt. Simmer until tender, about 30 minutes. Add curry and leave them to cool in the pan.
- Once cooled, use the blender, process until smooth and add the cream, whisk briskly to mix; season with salt and pepper to your taste and chill.
- Serve cold, with fresh parsley leaves finely chopped as decoration.