Carrot Velouté
A creamy, comforting soup made with carrots, onion, and peanut butter, brightened with cilantro.
Ingredients
Main Ingredients
- 4 pieces carrots, peeled and diced
- 1 piece onion, chopped
- to taste salt and black pepper
- as needed water, enough to cover the vegetables
- 1 small bunch cilantro (stems + leaves)
- 1 tbsp peanut butter For creaminess
Optional Ingredients
- to taste squeeze of lime or lemon Adds brightness
- pinch chili flakes or cayenne For gentle heat
- 1 clove garlic Simmer with the vegetables
- 1 handful roasted peanuts For topping
- to taste drizzle of olive oil For serving
Instructions
Preparation
- Peel the carrots and dice them into small, even pieces.
- Chop the onion.
- Rinse the cilantro. If the stems are tender, keep them.
Mixing / Assembling
- Add the diced carrots and chopped onion to a pot. Season with a small pinch of salt and a few cracks of black pepper.
- Pour in enough water to cover the vegetables (aim for the water level to sit just above the carrots).
Cooking
- Bring to a gentle simmer, then reduce to low heat.
- Cook for about 30 minutes, or until the carrots are very tender.
Resting / Finishing
- Blend the soup with the cooking liquid until smooth.
- Add the peanut butter and blend again until fully incorporated.
- Add the cilantro and blend until bright and uniform.
- Adjust seasoning with more salt and pepper as needed.
- Serve warm, topped with a few cilantro leaves if desired.
Notes
For the smoothest texture, blend longer than you think you need. Adjust the thickness easily by changing the liquid amount used in cooking.