Preview

carrot velouté flavored with turmeric, roasted hazelnuts and fresh mint

Vegetarian, Gluten free, Soups & Broths, Vegetables and Fruits

A comforting soup on these cold days.

Note

Cumin, curry, and saffron can also be used in this recipe.

Ingredients

Recipe for 2 portions

Carrot soup

3 Large

Carrot

1 Pinch(es)

Coarse salt

40 Gr

Unsalted butter

2 Gr

Curcuma

250 Ml

35% cooking cream

Garnish

0.25 Cup(s)

Hazelnuts

12 Slice(s)

Baguette

100 Gr

Ricotta

75 Ml

35% cooking cream

4 Dash

Olive oil

12 Leaf(ves)

Mint

Preparation time: 45 min

Preheat your Oven at 400 °F

Things to do before the workshop

Ingredients

The carrots must already be peeled.

You have to put the hazelnuts in a hot oven for 4 to 6 minutes, when they leave, they have to be crushed with the bottom of a saucepan.

In turn, pass the slices of bread in the oven, with the olive oil, salt and pepper (pay attention to the color)

Make sure all weighings are done.

Materials

1 Cutting board, 1 small knife (office), 1 large knife (chef), 1 peeler (peel).

1 electric hand blender

1 baking sheet (for the hazelnuts).

1 Saucepan (cooking the soup)

Tablespoons
Preparation with the chef

Cut the carrots into thick slices.

Mix the Ricotta with the cream to make it smooth and season with salt and pepper. Pour it into a bowl, set aside in the fridge.
Soup

Put the carrots slices in a saucepan of boiling water, season them with coarse salt. after 3 minutes lower the heat, cook for about 25 minutes, until they are well
cooked.

Drain the carrots (keep a little cooking water) and pour them into the blender. Add the butter,
mix and add the cream with the turmeric. Mix gradually, season. If it's too thick, add a little milk or cooking water. The consistency should be velvety (coating).
Plating

Pour the hot soup into the serving bowls.

In the middle, add crushed hazelnuts, the golden baguette crostini and a spoon of Ricotta cheese on top.

Finish with a few fresh mint leaves, and a drizzle of olive oil.