COLIN ATTARD • MALTA PHILHARMONIC ORCHESTRA
AURORA OPERA CHORUS
STAGE DIRECTION: RICCARDO BUSCARINI
SET DESIGN: GIAMMARIA FARINA
COSTUMES: MARA PIERI
LIGHTING DESIGN: MORITZ ZAVAN STOECKLE
LA FORZA
DEL DESTINO
GIUSEPPE VERDI
11TH OCTOBER 2025
WWW.TEATRUAURORA.COM
Grated carrot soup
Ingredients
• 30g butter
• 400g carrots,
scraped and
coarsely grated
• 200g potatoes,
peeled and
diced
• 1 small onion,
finely chopped
• 750g chicken
stock
• ½ tsp white
pepper
• Pinch salt
• 3 tbsp cream
• Handful parsley
or coriander
to garnish,
chopped
(optional)
• 1 extra tbsp
butter (optional)
1. Prepare the
vegetables
2. Melt the butter
over a moderate
heat. Reduce
the heat and
add the grated
carrots, diced
potatoes and
chopped onion.
3. Cook for 15
minutes, stirring
occasionally.
4. Add the stock,
salt, pepper and
simmer with
the lid on for 20
mins or until the
vegetables are
soft. Remove
from the heat
and liquidize
until very
smooth. (You
can add an
extra tbsp butter
while blending
for extra
smoothness)
5. Return to the
pan, heat gently
and add cream
just before
serving.
6. A little chopped
parsley or
coriander adds
a contrast of
colour.
Method
8
gozotoday | FRIDAY • 3 OCTOBER 2025
FOOD
Make a warming carrot soup, perfect for the
winter months, which is naturally gluten-free
