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
8 oz (100 g) of tomato pulp/paste
1 Spanish yellow onion
1 vegetable bouillon cube
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.