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Spiced carrot cappuccino

Vegetables65 minutes3 people150 calories
1/52/53/54/55/5 (2 votes)
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By Mayra Fernandez Joglar

spiced-carrot-cappuccinothermorecetas

Yes, spring is here. The days are longer, the good weather is looming and the orchards are filled with fresh vegetables and tender.

If the other day he encourages you to prepare recipes with asparagus because they are in season, today I suggest you start consuming carrots because now they are more tender than ever. And they can be prepared from salads to creams like this original spiced carrot cappuccino.

This cappuccino has a twist slightly spicy due to the cayenne and ginger but it is pleasant and combines very well with the sweet flavor of this vegetable.

Spiced carrot cappuccino

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Delicious spiced carrot cappuccino. Made with chilli, cumin and ginger that give it a slightly spicy touch.

  • Mayra Fernandez Joglar
  • Recipe type: vegetables
  • Calories: 150
  • Rations: 3
  • Preparation time:
  • Cooking time:
  • Total time:

Ingredients

  • 140 g onion
  • 300 g carrot
  • 250 g of evaporated milk
  • 1 garlic clove
  • 1 dried chilli
  • 1 level teaspoon (coffee) ground ginger
  • 1 level teaspoon (coffee) of cumin
  • 1 teaspoon (for dessert) homemade vegetable concentrate or a pill
  • 20 g olive oil
  • A few parsley leaves (optional)
  • Flax or sesame seeds (optional)

Preparation

  1. Put a container on the lid of the glass. Press the scale option and weigh 150 g of evaporated milk. Place the container in the freezer for 30 minutes. Then break the ice crystals with a spoon and repeat the operation for another 30 minutes.

  2. Meanwhile, peel and slice the onion. Add the oil and program 10 minutes, 100º, speed 1.

  3. At the same time that the onion is poached, we can scrape and wash the carrots. Cut them into slices and, once the time has elapsed, add them to the glass along with the garlic clove and the dried chilli without seeds. Programr 5 minutes, 100º, speed 1.

  4. Then pour in 260 g of water, the spices and the vegetable concentrate. Program 20 minutes, 100º, speed 1.

  5. When cooking is finished, blend for 30 seconds at speed 10. Add the rest of the evaporated milk and mix for 15 seconds at speed 3. Remove and reserve.

  6. With the clean glass, put the butterfly and the evaporated milk that we had in the freezer. Beat for 1 minute at speed 3 1/2. Which will remain semi-mounted.

  7. Pour the spiced carrot cream into tall glasses or mugs. Top with 2 or 3 tablespoons of the semi-assembled milk. Finish decorating with some parsley leaves and some flax or sesame seeds. Serve right away.

Equivalences with TM21

Thermomix equivalences

More information - Castilian asparagus


Discover other recipes of: Soups and creams, Vegetarian

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