Carrot velouté: a soup that good and easy to prepare

1. Wash and peel the carrots and potato, then cut them into pieces. Peel the onion and chop it finely.

2. In a large pot, heat extra-virgin olive oil and sauté the onion until transparent. Add the carrots and potato and stir for a few minutes.

3. Pour the hot vegetable broth into the pot, cover, and let it cook over medium-low heat for about 25-30 minutes, until the vegetables are soft.

4. In a large saucepan, heat a drizzle of extra virgin olive oil and sauté the chopped onion until transparent.

5. Once cooked, blend the vegetables with an immersion blender until smooth and creamy. If you prefer, add cream for an even richer velouté.

6. Adjust salt and pepper to taste. If the velouté is too thick, you can add a little broth until the desired consistency is reached. Pour the velouté into bowls, garnish with fresh chopped parsley and a drizzle of extra virgin olive oil.