✦ Featured
Le Chaudron recipe
Velouté de carotte au gingembre
Creamy carrot and ginger soup
⏱ 35 minServes 4Easy180 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
1.5 kg (3.3 lb)carrots
2yellow onions
4cm (1½ in) fresh ginger
3 clovesgarlic
300 g (11 oz)potatoes
60 g (2 oz)unsalted butter
1 L (4¼ cups)chicken stock
200 ml (¾ cup)thick crème fraîche
200 ml (¾ cup)coconut milk
1 tspground cumin
1 tspground coriander
1 tspturmeric
3 tbspolive oil- 1bunch of fresh cilantro
100 g (3½ oz)toasted pumpkin seeds
1 tspfleur de sel (flaky sea salt)
1 tspfreshly ground pepper
- 1.5 kg (3.3 lb) carrots
- 2 yellow onions
- 4 cm (1½ in) fresh ginger
- 3 cloves garlic
- 300 g (11 oz) potatoes
- 60 g (2 oz) unsalted butter
- 1 L (4¼ cups) chicken stock
- 200 ml (¾ cup) thick crème fraîche
- 200 ml (¾ cup) coconut milk
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp turmeric
- 3 tbsp olive oil
- 1 bunch of fresh cilantro
- 100 g (3½ oz) toasted pumpkin seeds
- 1 tsp fleur de sel (flaky sea salt)
- 1 tsp freshly ground 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 1.5 kg (3.3 lb) of carrots and cut into even 1 cm (⅜ in) rounds so they cook evenly.
- Thinly slice the 2 yellow onions. Remove the germ from the 3 garlic cloves and chop them. Finely grate the 4 cm (1½ in) piece of peeled fresh ginger.
- Peel the 300 g (11 oz) of potatoes and cut into even 2 cm (¾ in) cubes — they make the soup velvety.
- Heat 3 tbsp of olive oil and the unsalted butter in the large saucepan over medium heat and cook the onions for 8 minutes until soft and golden.
- Add the garlic and ginger and cook for 1 minute, stirring constantly. Stir in the ground cumin, coriander and turmeric and toast for 1 minute.
- Add the carrots and potatoes and stir for 3 minutes to coat them in the spices. Pour in hot chicken stock to cover and bring to a simmer over high heat.
- Season with fleur de sel and plenty of pepper and cook over low heat for 25 minutes until the carrots are soft. Blend right in the pan with an immersion blender until perfectly smooth.
- Stir in the thick crème fraîche and coconut milk. Chop the cilantro. Serve the soup piping hot topped with toasted pumpkin seeds and cilantro.
This recipe is waiting for you, step by step.
Hands-free cooking mode, quantities that adjust themselves, a fridge that tells you if anything’s missing — and 2,798 regional recipes.
What the table says
No ratings yet — be the first to rate it.
No comments yet. Be the first to leave a review — from the app, or right here once signed in.
Your rating
★★★★★
To rate and comment here, sign in with the app — one scan and the site becomes your Chaudron. Your review also shows up in the app.