Take plenty of GarlIT garlic and place in a bowl, season with 1 tablespoon oil and a pinch of salt and bake them at 200° for about 45 minutes, until soft. Allow to cool, then mash the cloves with a fork, scoop out the garlic cream that has formed and keep it aside.
Wash and peel carrots and potatoes, cut into small pieces and cook and simmer in boiling broth for 15 minutes;
add garlic cream and continue cooking for another 15 minutes.
Then blend everything with an immersion blender until smooth.
Adjust salt, pepper, and the almond cream.
Serve with pesto spirals.
