Carrot and Sweet Potato Coconut Velouté

May 12, 2014

Carrot and Sweet Potato Coconut Velouté

By Kusuma Rao,

This creamy vegetable soup is a warming treat.  It can also be served chilled.

Serves 4

2 tablespoons olive oil
1 pound of carrots (diced)
1 pound sweet potatoes (peeled and chopped)
1 quart of vegetable stock
1 large sweet onion (minced)
2 teaspoons salt
1 bay leaf
4 cloves garlic, smashed
2 tablespoons ginger grated
½ – 1 whole habanero (to your heat tolerance, remove seeds and veins if sensitive to heat), chopped
½ teaspoon turmeric
1 teaspoon coriander power
1 teaspoon cumin powder
1 teaspoon garam masala
1 cup coconut milk
3 tablespoons brown sugar

In a large sauté pan set to medium high heat, fry the onions and bayleaf with the olive oil until it just starts to lightly brown. Bring down to medium heat adding garlic and ginger with the habanero, sauté for 2 additional minutes. Add turmeric, sauté for 10 seconds.

Add carrots, sweet potatoes, as well as all the remaining spices, with the vegetable stock.  Simmer for 15-20 minutes, until vegetables are soft and tender.  Fish out and pull the bay leaf from the pot.

Blend soup thoroughly using an immersion blender.  If you don’t have an immersion blender, carefully transfer soup to a blender a few cups at a time.  Secure lid and place thick folded kitchen towel held tightly over the top in case you get any splash back.

Return to stove on low heat, add coconut milk and brown sugar.  If desired, add 1 more ½ teaspoon of garam masala.  Season with salt and brown sugar to taste.

Note: For a smoother soup, strain through a chinois. For a more luxurious, more traditional veloute make the following adjustments.  Add only ½ of the stock to simmer the vegetables.  Reserve the other half.  After the mixture is blended, pass through a chinois.  In a medium sauté pan, melt two tablespoons of butter with two tablespoons of flour, cook for 1-2 minutes completely dissolving the flour into the butter. Slowly whisk 2 cups of warm vegetable stock into the mixture, whisking constantly, and brining to a simmer until you get a thick sauce with no lumps. Add sauce to soup and simmer. Continue as directed with the coconut oil, brown sugar and seasoning.

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