How delicious is this carrot velouté, thanks to the distinctive flavor given by coconut oil which I use in many recipes: a little goes a long way to add a lot of flavor to dishes.
I mean the extra virgin, cold-pressed, organic kind, not refined coconut oil. It’s a bit pricey 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 the sweet potatoes, this carrot velouté becomes special. It’s very light and it’s also vegan: I recommend you try it.
Some other soups you might like can be found here:
- Difficulty: Very easy
- Cost: Budget-friendly
- 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 tips in the ingredients section — the product I use now and that I find easily. It’s the result of a long search, so I highly recommend it!
- 2 teaspoons coconut oil (extra virgin organic)
- 1 shallot (or 1 small onion)
- 1 teaspoon ground coriander
- 6 carrots (medium-sized)
- 1 lb sweet potato (or yam) (1 large)
- 3 1/3 cups vegetable broth
- to taste chopped parsley (or fresh coriander)
- to taste salt
- Points per serving = 4 WW points
Tools
- Cutting board
- Knife
- Potato peeler
- Vegetable peeler
- Pot
- Immersion blender
Steps
Wash the vegetables, clean them and peel them. Then cut them all into cubes. Also prepare the vegetable broth using a bouillon cube or granular vegetable broth.
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 cubes. Continue to cook for a couple of minutes, then add the diced carrots and the broth. Bring to a boil, cover and reduce the heat. Let it simmer gently like this for 30 minutes.
Using an immersion blender, puree 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 some parsley or fresh coriander leaves 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 try it, but the Dutchman and I gulped it down with great pleasure. Truly delicious: try it with some toasted bread or with some 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 at room temperature and then reheat it.
