Carrot and Cinnamon Velouté

A carrot and cinnamon velouté is a comforting and aromatic dish. Here’s a recipe to prepare it:

Ingredients

• 500 g of carrots
• 1 medium-sized onion
• 1/2 teaspoon of ground cinnamon
• 750 ml of vegetable broth
• Salt to taste
• Pepper to taste
• Extra virgin olive oil
• (Optional) A pinch of nutmeg

Preparation

1. Clean and slice the carrots into rounds.
2. Finely chop the onion.
3. Heat a drizzle of olive oil in a large pot and sauté the onion until it becomes translucent.
4. Add the carrots to the pot and let flavor for a couple of minutes.
5. Add the cinnamon, and if you like, a pinch of nutmeg.
6. Pour the vegetable broth over the vegetables until covered and cook for about 20-30 minutes or until the carrots are tender.
7. Once the carrots are cooked, blend everything with an immersion blender until you achieve a smooth and velvety consistency.
8. Season with salt and pepper and return to the heat for a few minutes if the velouté is too liquid.
9. Serve hot, with a raw drizzle of extra virgin olive oil.

Curiosity

Cinnamon is a spice widely used in sweet cuisine, but it’s incredibly versatile in savory dishes as well. It adds a spicy and warm note that pairs well with sweet vegetables like carrots. In the Middle Ages, cinnamon was so valuable that it was considered suitable as a gift to kings. In this velouté, cinnamon not only enhances the flavor of the carrots but adds a touch of originality to the dish.

Bon appétit!