BY ZEINA EL EID, OWNER OF URBANISTA, YOU. EATERY, MIYU
Serves 20 | Prep/Cooking Time 45 mins
INGREDIENTS
• 200 g Anchor butter
• 20 g iodized salt
• 120 g chicken stock
• 6 g pepper white powder
• 30 g cumin powder
• 52 g basil
• 50 g garlic
• 4000 g carrots
• 300 g onion red
• 80 g green thyme
PREPARATION
1. Sauté the garlic, red onions and peeled, diced carrots in butter on a medium heat.
2. Add all the spices and bouillon to 3 liters of water. Bring to the boil and boil for 5 minutes, then reduce to a low heat to allow to thicken (30 minutes).
3. Garnish with fresh basil or thyme.
4. Serve with toasted baguette or pain de champagne.
