How good is this carrot velouté, thanks to the distinctive flavour given by coconut oil which I use in many recipes: just a little is enough to give a lot of flavour to dishes.
I mean the organic, cold-pressed extra virgin type, not refined coconut oil. It costs a bit but especially when we’re on a diet, we use so little that it lasts a very long time in the pantry.
Thanks to this delicate coconut aroma and the natural sweetness of the carrots and sweet potatoes, this carrot velouté becomes special. It’s very light and it’s also vegan: I recommend you try it.
Here are some other soups you might be interested in:
- Difficulty: Very easy
- Cost: Inexpensive
- Preparation time: 10 Minutes
- Cooking time: 40 Minutes
- Portions: 3
- Cooking methods: Stovetop
- Cuisine: Healthy
- Seasonality: All seasons
Ingredients
Unfortunately I can’t find the coconut oil shown in the photo anymore, but I’ve left some purchase advice in the ingredients, i.e. the product I use now and can find easily. It’s the result of a long search so I highly recommend it!
- 2 tsp coconut oil (organic extra virgin)
- 1 shallot (or 1 small onion)
- 1 tsp ground coriander
- 6 carrots (medium-sized)
- 1 lb sweet potato (or yam) (about 1 large (≈16 oz))
- 3 1/3 cups vegetable broth
- to taste chopped parsley (or fresh cilantro)
- to taste salt
- Points per serving = 4 WW points
Tools
- Cutting board
- Knife
- Peeler
- Vegetable peeler
- Pot
- Immersion blender
Steps
Wash the vegetables, clean them and remove the skin. Then cut them all into cubes. Also prepare the vegetable broth using a bouillon cube or the granulated vegetable stock.
In a large pot put the coconut oil together with the shallot and gently sauté for a few minutes, stirring often so the shallot softens. Add the coriander, let it release its aroma and then add the sweet potato cut into cubes. Continue cooking for a couple of minutes, then add the diced carrots and the broth. Bring to a boil, cover and lower the heat. Let it simmer gently for 30 minutes.
Using an immersion blender, blend the vegetables very well until you obtain a very creamy, lump-free mixture.
All that’s left is to serve the carrot velouté: pour it into the bowl and garnish with parsley leaves or fresh cilantro if you like.
So tasty! It becomes very sweet thanks to the sweet potato and very fragrant thanks to the spices and coconut. A way to bring the scent of summer to the table even in winter!
My son doesn’t like carrots so he didn’t even taste it, but my Dutch partner and I gobbled it up with great pleasure. Truly delicious: try it with some croutons or with roasted chickpeas, or with both: there are lots of ideas! Let me know yours below in the comments.
Enjoy your meal!
by Giovanna Buono
Storage
You can prepare this carrot velouté in advance and keep it in the fridge for 4 days or in the freezer for 3 to 4 months. Just let it thaw outside the fridge and then reheat it.
