- 1 leek - white part only
- 750g carrots
- 8-10 tablespoons raw chestnuts and 4 roasted chestnuts to decorate
- 2 tablespoons olive oil
- Salt, cumin and pepper
- Greek yoghurt with no added sugar
Step by Step
1. Cut the leek into big slices and simmer in a casserole dish with olive oil until the colour changes.
2. Clean and slice the carrots and add them into the casserole with the raw chestnuts, which must be peeled.
3. Cover in two fingers of water and keep boiling until carrots and chestnuts are soft.
4. Blend everything and season it. If is too thick, add some more water until you get the desired texture.
5. Serve with a tablespoon of Greek yoghurt and a roasted chestnut as a topping.
Carrots are loaded with beta-carotene, a substance that our body turns into Vitamin A. This vitamin has many functions, including improving our night vision. Without Vitamin A, we wouldn’t be able to see the stars on a dark night.
Do you know which other vegetables have beta-carotene? Every red or orange vegetable: capsicum, tomato, pumpkin, sweet potato… But some green vegetables contain it too, including broccoli and spinach.