Carrot vegetable creams- creamy and very rich

Hot and comforting, cold and refreshing – how do you like vegetable creams? In any way and adapting them to the time of year it is one of our favorite preparations with vegetables and the best of all is that there are combinations of all kinds.


– 6 carrots (about 450 gr).

– 1 leek (without the green part, about 130 gr).

– 1 onion (about 150 gr).

– 1 medium potato (about 150 gr).

– 750 ml of vegetable broth or water, or the amount you need to practically cover the vegetables.

– 30 gr of extra virgin olive oil.

– Salt.


– Start by preparing the vegetables. Cut the roots of the leek and also the greenest area (you can reserve it to prepare a broth for example), remove the outermost layer and cut it into thick slices.

– Peel the onion and cut it into quarters.

– Put the olive oil, the leek, and the onion in the Thermomix glass and chop it all together for 3 seconds at speed 5.

– Lower the ingredients from the walls with the spatula, add a little salt and cook for 5 minutes at 120ºC and speed 1.

– Wash the potato, peel it with a potato peeler and cut it into pieces.

– Peel the carrots also with the potato peeler and cut them into thick slices.

– Add the potato, carrots, and water or broth to the glass, place the basket on the lid instead of the tumbler and cook for 25 minutes at 100ºC and speed 1. If the water or broth does not contain salt, add a little.

– Check the texture it has and if you need it, add water or broth and blend again at speed 5 for 10 seconds.

– When the texture is to your liking, try it in case you have to rectify it with salt.

To serve it, use deep plates or bowls and decorate it with a little yogurt in the center, the chopped chives, flax seeds, and a drizzle of olive oil.

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