Carrot cream with sheep’s yogurt


300g of carrot
2 cloves of garlic
1 branch of cinnamon
I ate ground
Ground ginger
1 yoghurt of sheep
Olive oil


20/30 minutes


Peel the carrots and cut into slices. We put them in a pan together, with peeled garlic cloves, with a stream of olive oil. Let’s take it a few minutes. We cover with water and add the cinnamon stick, the nails, the ginger, the cumin, the turmeric and the salt, and let it cook. When the carrots are tender, separate from the heat, remove from the pot the cinnamon stick and the nails, and beat with the mixer until we have a fine cream. Finally, add yogurt and beat again to mix well, and serve. And we can already enjoy an exquisite and healthy dish, and above all very easy to do.