In the “vegetable soup” family, I ask for the carrot soup! Very soft, unctuous, tasty, this velouté is always comforting. Served hot in winter or lukewhoursor even cold in summer, it appeals to everyone… especially children! This recipe is very quick to make, and very simple: just carrots, an onion, cream, cayenne pepper… and you’re done! A real treat, perfect for a starter, hoursin course and even in a verrine for a dinner aperitif. To be tested urgently, and in all seasons!
- 500g Carrots
- 1 onion
- 1 dl fresh cream
- 70 cl Water
- 2 tbsp. tablespoons olive oil
- 2 pinch(es) sugar
- 2 pinch(es) cayenne pepper
- salt pepper from the mill
Preparation 15 mins
Cooking 25 mins
Peel and finely chop the onion. Heat the oil in a pan and sauté the onion for a few minutes, taking care that it does not brown.
Peel the carrots and grate them. Add them to the pan and cook for about 5 minutes, mixing well.
Then pour the water into the pan, cover and simmer for 15 minutes over low heat.
When the carrots and onions are well cooked and tender, blend using an immersion blender to obtain a smooth and creamy texture.
Add sugar and cayenne pepper. Salt and pepper to your liking. And boil again for 2 minutes. Then add the cream. Serve immediately.
To enhance your carrot soup with a touch of originality, add a little orange or lemon zest for a guaranteed freshness effect! You can also add a vegetable or poultry stock cube to the cooking water. On the spice side, you can try to replace the chilli with cumin, curry or coriander, three sure carrot allies.