Creamy Carrot Veloute
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Ingredients
for
4
- For the soup
- 0.333 cup butter
- 1 Tbsp vegetable oil
- 1 onion (chopped)
- 2 cloves garlic cloves (chopped)
- 1 stick Celery (chopped)
- 6 ½ cups carrots (chopped)
- 2 tsps ground Cumin
- 1 tsp freshly grated ginger
- 4 cups chicken stock (or vegetable stock)
- 2 Tbsps chopped, fresh thyme
- 4 Tbsps double cream
- For the savoury sticks
- 9 ozs Puff pastry (defrosted if frozen)
- ¼ cup butter (melted)
- 2 tsps ground Cumin
- 2 tsps Caraway
Preparation
Kitchen utensils
1 Pot, 1 Skillet, 1 Measuring cups, 1 Cutting board, 1 Large knife, 1 Wooden spoon, 1 Lid, 1 Plate
Preparation steps
1.
For the soup, heat the butter and oil in a large pan and gently cook the onion and celery until soft but not brown. Add the garlic and carrots and continue cooking for two minutes then add the cumin and ginger and cook for one more minute, stirring all the time.
2.
Add the stock and thyme, bring to a boil then season with salt and pepper and simmer for 20 - 25 minutes or until the carrots are very tender. Blend in a food processor or with a hand blender then pass through a sieve into a clean pan.
3.
Meanwhile, make the savoury sticks. Heat the oven to 200ºC (180º fan) 400ºF, gas 6. Roll the pastry out to a thickness of about 1 cm/1/2". Brush with the melted butter then scatter over the ground cumin and caraway seeds. Cut into strips, twist them together in pairs and place on a greased baking sheet. Bake for 10 - 15 minutes or until golden brown.
4.
To serve, gently reheat the soup, spoon into warmed bowls and add a tablespoon of cream to each bowl. Sprinkle with a little ground cumin and a few thyme leaves and serve with a savoury stick.
