Frenchie and the Carrot Turmeric Velouté Soup

26 Feb

A colorful and delicious soup to fight cold days and the lack of beta-carotene during the winter.

Carrot and Turmeric Velouté Soup

1.5 lb (600 g) of carrots

1 parsnip

1 potato

8 oz (100 g) of tomato pulp/paste

1 Spanish yellow onion

1 vegetable bouillon cube

olive oil

turmeric

chervil

salt and pepper

mascarpone and mint for serving

Peel the onion and slice thinly. Peel the parsnip, potato and carrots, cut in small pieces/slices.

Heat 2 big spoonfuls of olive oil in a large pot. Add the onion and 2 small spoonfuls of turmeric. Mix well until coated, about 3 minutes.

Add all other vegetables  as well as the tomato paste. Add water to cover all vegetables without excess.

Add the bouillon cube and salt. Cover the pot and cook for 30 minutes.

Add black pepper and some chervil at the end before using a hand-mixer or blender to smooth the velouté.

Taste for seasoning. Add salt, pepper, turmeric and chervil if needed.

Serve the soup in small bowls. Whip some mascarpone with chervil and chopped up mint. Scoop a tiny dollop of the mascarpone and herbs to place in the center of the bowl on the velouté.

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2 Responses to “Frenchie and the Carrot Turmeric Velouté Soup”

  1. A*** February 26, 2011 at 5:12 PM #

    So chic !

    Like

  2. Max February 27, 2011 at 9:57 AM #

    It was delicious. Still thinking about it. Thank you.

    Like

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