Materials you will need:
- 2 tbsp olive oil
- 7-8 medium tender carrots
- 1 red sweet potato or regular potato
- 1 small onion
- 1 small leek
- 1 celery sprig
- 1 liter vegetable broth
- 1 pinch of grated ginger
- 1 pinch of cumin
- 1 pinch nutmeg
- 1 Peel
- very little salt
- freshly ground pepper
Implementation:
For the carrot velvet soup, Peel all the vegetables and finely chop them.
- In a medium pot, add the olive oil to heat. Sauté the chopped leek, onion, celery for 3 minutes.
- Peel and finely chop the sweet potato and carrots into small pieces.
- Add them to the pot.
- Sauté for 3 minutes and then add the broth.
- Let the carrot soup boil for 25 minutes.
- Remove the soup from the heat after the vegetables have softened and mash them with an immersion blender. So, Carrot soup becomes velvet.
- Return the carrot soup to medium heat, Add the spices and let it boil for others 5 minutes.
- Add a little orange juice and check the salt and pepper.
Serve the carrot soup with croutons or tahini !
