Recipe Carrot and Turmeric Soup and Chili & Garlic
- 6 carrots
- 1 onion
- 5 turmeric roots (or turmeric powder)
- 1.5L water
- 40cl coconut milk
- 10 pistachios
- 1 tsp hazelnut oil
- 1 stick of Chili & Garlic seasoning
- Peel the carrots, onion, and turmeric.
- Cut the vegetables finely (preferably with a mandoline to have slices of the same size and thus even cooking).
- Melt butter in a casserole and add the onions.
- When the onions are translucent, add the carrots and turmeric.
- Add water, season lightly with salt and pepper.
- Drain the vegetables when they are tender, reserving the cooking juice.
- Blend while adding the cooking juice to get the right texture.
- Add the coconut milk while continuing to blend.
- Salt and pepper to taste.
- Serve hot then garnish with chopped pistachios and a drizzle of hazelnut oil (optional).
- Shave seasoning chips of chili and garlic onto your velouté
