Carrot velouté is a simple, light and nutritious recipe that is also ideal for making and freezing--a perfect dinner saver! Not only that: it is a healthy and versatile dish, which can be served as an appetizer, first course or even as a main dish by adding, for example, warm bread croutons and bacon. Its creamy texture and mild flavor make it an ideal dish for children as well, right from the weaning period.
Find out how to make an easy, quick and 100% plant-based carrot soup, ready in just a few steps with wholesome ingredients.
1. Wash and peel the carrots and potato, then cut them into pieces. Peel the onion and chop it finely.
2. In a large pot, heat Extra Virgin OliveOlive Oil and sauté the onion until transparent. Add the carrots and potato and stir for a few minutes.
3. Pour the hot vegetable broth into the pot, cover, and let it cook over medium-low heat for about 25-30 minutes, until the vegetables are soft.
4. In a large pot, heat a drizzle of Extra Virgin Olive Olive Oil and sauté the chopped onion until transparent.
5. Once cooked, blend the vegetables with an immersion blender until smooth and creamy. If you prefer, add cream for an even richer velouté.
6. Adjust salt and pepper to taste. If the velouté is too thick, you can add a little broth until the desired consistency is reached. Pour the velouté into bowls, garnish with chopped fresh parsley and a drizzle of Extra Virgin OliveOlive Oil
Carrot velouté: some tricks for not making mistakes
Like all simple dishes with few ingredients, carrot velouté should be prepared with care, taking the necessary precautions:
Choose quality carrots: prefer fresh, organic carrots, which will provide a richer flavor to your velouté.
Use a good Extra Virgin OliveOlive Oil : Extra Virgin OliveOlive Oil is a key ingredient to enhance the flavor of the velouté. Choose a quality Olive Oil evo, possibly with low acidity, for best results.
Sauté the onion well: sautéing onion is the basis for a rich, enveloping flavor; make sure the onion is well browned before adding the other vegetables.
Cut the carrots into uniform pieces-this will help achieve a smoother velouté.
Use a good vegetable broth: broth is essential to give flavor to the velouté; you can make it at home or use a quality stock cube.
Blend the velouté well: use an immersion blender to obtain a smooth, homogeneous cream.
To make your recipe even tastier, you can add a touch of chives or chopped parsley.
What carrot velouté would be without a good extra virgin Olive Olive Oil ?
Extra virgin oliveOlive Oil is the star of the carrot velouté, not only as a matter of flavor, but also because it gives it a softer, creamier texture.
It should also not be forgotten that Extra Virgin OliveOlive Oil is a valuable source of monounsaturated fatty acids, vitamins and antioxidants, which help to make the velouté not only tasty but also healthy.
L'Extra Virgin OliveOlive Oil can in fact be introduced into children's diets from as early as the first months of life, as it is rich in nutrients that are essential for the growth and development of young children.
For our carrot velouté, we chose to use Il Casolare Organic 100% Italian Extra Virgin OliveOlive Oil , which has a pleasantly fruity taste, ideal for adding flavor to our recipe without covering the delicate flavor of the carrots.
