Source: ricette10minuti.it

Presentation
A first course transformed into a velouté made from carrots, potatoes, vegetable broth, onion, extra virgin olive oil, pepper, and ginger.

Ingredients
For 4 servings:

• 500 g Carrots
• 350 g Potatoes
• 1.5 liters Vegetable broth
• 1 yellow onion
• Extra virgin olive oil
• Black pepper
• Fresh ginger

Preparation
Sauté the sliced onion in a drizzle of oil.
Clean, wash, and slice the carrots into rounds.
Transfer them to the pot.
Sauté for a few minutes, then add most of the hot broth, reserving a ladle to add later during cooking if needed. Add the peeled, washed, and chopped potatoes. Season with black pepper.
Cook covered for about 20 minutes, adding a ladle of broth if the mixture becomes too dry.
Remove from heat, add a small piece of peeled ginger, and blend until smooth.
Return to the heat and cook for another 10 minutes to thicken the velouté further.
Serve hot or lukewarm with some toasted bread drizzled with olive oil.

Allergens

• Carrot: possible individual intolerance
• Potato: possible individual intolerance
• Vegetable broth: check ingredients for celery or other allergenic ingredients
• Onion: possible reaction in case of nickel allergy due to the vegetable’s ability to concentrate it
• Pepper: possible cross-reactivity in case of spice intolerance
• Ginger: possible reaction in case of spice intolerance

Notes
– When serving for children, reduce the size of the ingredients and blend them to make the texture smooth before serving.

Safety / Intended Use
– This product is suitable for individuals with Anorexia, Weight Loss, Diarrhea, Mucositis (inflammation and lesions of the oral cavity), Xerostomia (Dry Mouth), Dysphagia (chewing or swallowing difficulties).

– Prepare the product under strict hygienic conditions.