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Le Chaudron recipe
Velouté carottes orange cumin
Carrot, orange and cumin soup
⏱ 30 minServes 4Easy130 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
800 g (28 oz)carrots
1onion
Juice and zest of 1 orange
800 ml (3⅓ cups)vegetable stock
1 tspcumin
1 tbspolive oil
1 tbspchopped cilantro
1 pinchsalt and pepper
- 800 g (28 oz) carrots
- 1 onion
- Juice and zest of 1 orange
- 800 ml (3⅓ cups) vegetable stock
- 1 tsp cumin
- 1 tbsp olive oil
- 1 tbsp chopped cilantro
- 1 pinch salt and pepper
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Peel the carrots and cut into 1 cm (½ in) rounds. Thinly slice the onion.
- Heat the olive oil in a large pot over medium heat and sweat the onion for 5 minutes until translucent.
- Add the carrots and ground cumin and stir for 2 minutes.
- Pour in hot vegetable stock to cover, bring to a simmer, then cover and cook gently for 25 minutes.
- Meanwhile, juice the orange and finely zest it, avoiding the bitter pith.
- When the carrots are very tender, take off the heat and blend.
- Add the orange juice and half the zest, blend briefly and season.
- Divide among 4 bowls, sprinkle with cilantro and the remaining zest, and serve hot.
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