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CARROT & PUMPKIN VELOUTE SOUP

This soup is my favorite way to finish a cold winter day!

Perfectly balanced, fragrant and very fast to make.

 



Ingredients

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  • 1kg pumpkin, cut into cubes
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  • 100 ml of coconut milk
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  • 2 carrots
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  • 1 leek
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  • 1 sweet potato
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  • 1 onion
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  • 3 fresh onions
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  • 1 garlic clove
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  • 1 liter vegetable broth
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  • 1 teaspoon curry powder
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  • salt & pepper
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  • 1 lemon, zest and juice
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  • 1/2 cup white wine
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  • 100 ml extra virgin olive oil
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  • sunflower seeds and black sesame seeds, for garnish

Instructions

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  • Wash and cut the vegetables in cubes and sauté in extra virgin olive oil.
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  • Add the wine and add the herbs, lemon zest and juice and stir.
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  • Add the broth and let the soup simmer on a low heat for 30 to 40 minutes.
  • ,
  • Puree the vegetables with an immersion blenter and let it boil. Add the coconut milk and mix.
  • ,
  • Serve and garnish with sunflower and black sesame.
Cool Artisan