It’s simple and delicious. Just make it. Maybe use a small amount of fresh tarragon instead of parsley.
Time: 45 minutes
800g carrots – peeled and sliced
1g fresh ground black pepper
1200ml vegetable stock
8g flat-leaf parsley – finely chopped
Place all ingredients except 800ml of the stock and parsley in a pot on high heat. Bring to a boil, then reduce heat to medium. Cook covered for five minutes.
Uncover and cook, stirring occasionally until the water has evaporated, leaving only butter. Reduce the heat to medium-low and continue cooking, stirring occasionally until the carrots are soft. If the carrots begin to stick to the pot before softening, add a splash more stock.
Add the remaining stock and turn the heat to high. Bring to a boil, then reduce to simmer uncovered for ten minutes.
Remove from heat and blend until smooth with a stick blender or very carefully pour into a standard blender and process until smooth.
Serve immediately or chill and reheat. Garnish with parsley.