How good is this carrot and ginger velouté! Yes… I know what you’re thinking “ha ha… as if you’d tell us your recipe is bad”, but I assure you it’s truly wonderful. The ginger gives it a light spicy note that pairs wonderfully with the sweet taste of the carrot. Trust me; says someone who isn’t very fond of soups and prefers pasta. However, I devoured this in no time. It’s creamy, fragrant and vibrantly colored; a light comfort food that warms and surprises. Also… how good is a first course like this for you?
Other velouté recipes I recommend you try:
- Difficulty: Easy
- Cost: Budget-friendly
- Preparation time: 10 Minutes
- Cooking time: 35 Minutes
- Portions: 4 servings
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for the carrot and ginger velouté
- 1.3 lb Carrots (about 10 medium)
- 7 oz Yellow (golden) onion (about 1 large)
- 2 tsp Fresh ginger root (about 2 teaspoons grated)
- 2.5 cups Vegetable broth (hot)
- 1.5 tbsp Butter
- 1 1/3 tbsp Heavy cream
- Extra virgin olive oil
- Salt
- Black pepper
Tools
- 1 Saucepan with lid
- 1 Immersion blender
Preparation of the carrot and ginger velouté
Peel the onion and slice it into rounds (I used a yellow/golden onion, but white or red are fine too).
Peel the ginger root and cut it into pieces.
Scrape the carrots, wash them and cut them into chunks.
In a large saucepan, heat a few tablespoons of olive oil and gently soften the onion.
Then add the carrots and the ginger, let them flavor for a couple of minutes, then pour in the hot broth. Season with salt and pepper to taste.
Cook over low heat, covered, for about half an hour or until the vegetables are soft.
When cooked, remove some of the liquid before blending the vegetables. This little trick lets us better control the final consistency of the velouté. If it needs thinning, we’ll add the liquid back later.
Then add the butter and the cream. When the butter has melted, blend everything with an immersion blender. You should obtain a smooth, lump-free cream.
Finally, adjust salt and pepper.
Ladle the carrot and ginger velouté into individual bowls and serve immediately, piping hot, garnishing as you like (I added a few drops of Greek yogurt which I “streaked” with a toothpick). Enjoy! Paola
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