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carrot velouté flavored with turmeric, roasted hazelnuts and fresh mint

Vegetarian, Gluten free, Soups & Broths, Vegetables and Fruits

A comforting soup on these cold days.


Cumin, curry, and saffron can also be used in this recipe.


Recipe for 2 portions

Carrot soup

3 Large
1 Pinch(es)
Coarse salt
40 Gr
Unsalted butter
2 Gr
250 Ml
35% cooking cream


0.25 Cup(s)
12 Slice(s)
100 Gr
75 Ml
35% cooking cream
4 Dash
Olive oil
12 Leaf(ves)

Preparation time: 45 min

Preheat your Oven at 400 °F

  • Things to do before the workshop


    The carrots must already be peeled.

    You have to put the hazelnuts in a hot oven for 4 to 6 minutes, when they leave, they have to be crushed with the bottom of a saucepan.

    In turn, pass the slices of bread in the oven, with the olive oil, salt and pepper (pay attention to the color)

    Make sure all weighings are done.


    1 Cutting board, 1 small knife (office), 1 large knife (chef), 1 peeler (peel).

    1 electric hand blender

    1 baking sheet (for the hazelnuts).

    1 Saucepan (cooking the soup)


  • Preparation with the chef


    Cut the carrots into thick slices.

    Mix the Ricotta with the cream to make it smooth and season with salt and pepper. Pour it into a bowl, set aside in the fridge.

  • Soup

    Put the carrots slices in a saucepan of boiling water, season them with coarse salt. after 3 minutes lower the heat, cook for about 25 minutes, until they are well

    Drain the carrots (keep a little cooking water) and pour them into the blender. Add the butter,
    mix and add the cream with the turmeric. Mix gradually, season. If it's too thick, add a little milk or cooking water. The consistency should be velvety (coating).

  • Plating

    Pour the hot soup into the serving bowls.

    In the middle, add crushed hazelnuts, the golden baguette crostini and a spoon of Ricotta cheese on top.

    Finish with a few fresh mint leaves, and a drizzle of olive oil.



Cumin, curry, and saffron can also be used in this recipe.

Share this unique and tasty

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