Carrot and turmeric soup | Seasoning to cut Chilli and garlic or Ceps

- 6 carrots
- 1 onion
- 5 turmeric roots (or turmeric powder)
- 1.5L of water
- 40cl of coconut milk
- 10 pistachios
- 1 tsp hazelnut oil
- 1 Chilli and garlic or Cep seasoning

1. Peel the carrots, onion and turmeric.
2. Cut the vegetables finely (preferably with a mandolin to have slices of the same size and therefore uniform cooking).
3. Melt butter in a saucepan and add the onions.
4. When the onions are transparent, add the carrots and turmeric.
5. Add water, salt and lightly pepper.
6. Drain the vegetables when they are soft, keeping the cooking juices.
7. Mix by adding the juice from the cooking in order to have the right texture.
8. Add the coconut milk while continuing to mix.
9. Salt and pepper to your taste.
10. Serve hot then decorate with chopped pistachios and a drizzle of hazelnut oil (optional).
11. Trim shavings of chilli and garlic or porcini mushroom seasoning onto your velouté.