Cream of Carrots and Cinnamon (for Croutons)

6 carrots

1 clove of garlic

1 Ecodose of water

½ teaspoon of chili powder

a pinch of cinnamon powder

3 tablespoons of vinegar

sliced bread

Extra virgin olive oil

salt

- Peel the carrots and cut them into chunks. Sauté the garlic in the pot with 2 tablespoons of olive oil, add the carrots, add salt, then add the water Ecodose.

- Close the pot and cook for 15 minutes after the first whistle. Let the steam vent gradually, open the lid and remove the carrots. Blend them in a blender bowl with some of the cooking juices. Add the chili, cinnamon, vinegar, a little olive oil and a pinch of salt. Blend again, then put the mixture in a bowl and let cool in the refrigerator for about 20 minutes.

- Serve the cream on slices of homemade bread slightly toasted. Garnish with parsley sprigs, cumin seeds and sliced olives (optional).