172. Puree z marchewki

Ingredients: 6 large carrots, 1 tablespoon olive oil, 1 chili, 2 garlic cloves, 1 teaspoon ginger, lemon juice (from 1 lemon), 100 g Greek yogurt, salt, pepper, 1 tablespoon chopped parsley

Peel carrots and cut into 1/2-inch slices. Boil them until tender. Blend. Meanwhile, in a frying pan fry chopped chili, garlic. Add ginger, fry together about 1 minute. Add blended carrots and lemon juice. Simmer about 5 minutes. Transfer purre into the bowl, add the yogurt, salt and pepper to taste. Garnish with the parsley.