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Le Chaudron recipe
Velouté de carottes au gingembre
Creamy carrot and ginger soup
⏱ 30 minServes 4Easy150 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
600 g (21 oz)carrots
1onion
1piece of fresh ginger
2 tbspolive oil
800 ml (3⅓ cups)vegetable stock
50 g (2 oz)plain yogurt
1 pinchpepper
- 600 g (21 oz) carrots
- 1 onion
- 1 piece of fresh ginger
- 2 tbsp olive oil
- 800 ml (3⅓ cups) vegetable stock
- 50 g (2 oz) plain yogurt
- 1 pinch 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 and slice the carrots, slice the onion and finely grate the fresh ginger.
- Sweat the onion in the hot olive oil a few minutes, then add the ginger and stir for 1 min.
- Add the carrots, cover with hot vegetable stock and simmer 20 min over medium heat.
- Check the carrots are very tender, then blend thoroughly with an immersion blender until smooth.
- Off the heat, stir in the plain yogurt, pepper generously and adjust the seasoning to taste.
- Serve hot in bowls, sprinkled with a few pumpkin seeds if you like.
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