Carrot Velouté

Carrot velouté is a creamy, nutritious, and very simple dish to prepare. Here’s how to do it:

Ingredients

• 600 g of carrots
• 1 medium potato
• 1 white onion
• 1 liter of vegetable broth
• Extra virgin olive oil
• Salt and pepper to taste
• Fresh chives or parsley to garnish
• Crispy bread or croutons to accompany (optional)
• A pinch of fresh grated ginger or powdered (optional for a variant)

Preparation

1. Clean and slice the carrots and the potato after peeling them.
2. Finely chop the onion and let it wilt in a pot with a drizzle of extra virgin olive oil until it becomes transparent.
3. Add the carrots and potato to the pot and let them flavor for a few minutes.
4. Pour the vegetable broth into the pot until it covers the vegetables and bring to a boil.
5. Reduce the heat and cook for about 20-30 minutes or until the carrots and the potato are soft.
6. Blend the mixture with an immersion blender directly in the pot until you get a smooth cream.
7. Adjust with salt and pepper and, if you like, add a pinch of ginger for a touch of zest.
8. If necessary, you can add more broth to achieve the desired consistency.
9. Serve the velouté hot, garnished with chopped chives or parsley and, if you wish, accompanied by crispy bread or croutons.

Curiosity

Carrot velouté is a very versatile dish. You can enrich it with spices like curry or cumin to give it an exotic touch, or add a sprinkle of sesame or pumpkin seeds for a crunchy contrast. In Italy, it is common to serve veloutés with a drizzle of raw extra virgin olive oil to enhance the flavor.