Looking for a comforting soup that is super easy to make, even on a weeknight? Here is our creamy carrot velouté!

In French cuisine, the main difference between ‘velouté’ and ‘soup’ is that cream is blended with the velouté to create a thick and creamy texture. And as we couldn’t just stop there, we added a soft-boiled egg to bring some #eggporn to the game 😅

This is a 30-min vegetarian recipe that you can adjust with the veggies you have on hand, be sure to give it a try!

Velouté de carottes • Carrot velouté

Course: SoupsCuisine: FrenchDifficulty: Easy

Makes

4

bowls

Prep time

20

minutes

Cooking time

20

minutes

Total time

40

minutes

Cook Mode

Keep the screen of your device on

Ingredients

• 2 2 onions

• 15 g 15 butter

• 700 g 700 carrots

• 2 2 potatoes

• 50 cl 50 water

• 1/3 tsp 1/3 cumin

• 15 cl 15 heavy cream

• Salt to taste

• 4 4 soft-boiled eggs

Directions

• Mince the onions. Melt butter in a large pot and sauté the onions on medium-high until golden.
• Peel and cut the carrots and potatoes into small pieces. Add to the pot and cook for 5 minutes.
• Add water and cumin.
• Cover and simmer for 20 minutes.
• Transfer to a blender and mix a few seconds. Add the heavy cream and mix again until the texture is smooth.
• Serve in bowls and place one soft-boiled egg on top of each bowl.

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