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Carrot Veloute

by Vincent
Carrot Veloute

This carrot veloute recipe is simple and tasty and you can make it with your kids! You get a couple benefits from cooking with your kids:

  1. Teaching them a very useful skill for their future!
  2. When they cook it, they usually eat it. And it’s vegetables so an added bonus.

You can take the same recipe and add some ginger to give it a more Asian twist or reduce a bit of the butter if you want to eat leaner.

Carrot Veloute

Carrot Veloute

Serves: 6 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 g fat
Rating: 4.3/5
( 3 voted )


  • 2 lb of carrots
  • 2 medium onions
  • 1 tsp of sugar
  • 1 tbsp of cumin
  • 4 cups of chicken broth / vegetable broth or water
  • 1 tbsp of tomato paste
  • 4 tbsp of butter
  • Micro greens
  • roasted pine nuts
  • Olive oil
  • 1/2 tsp of salt
  • 1/4 tsp of pepper


  1. Wash, peel and chop your carrots in slices
  2. Peel and chop your onions
  3. Pour the broth in a pan and add the carrots, onion, sugar, tomato paste and cumin.
  4. Season with salt and pepper to taste
  5. Bring to a simmer, cover and cook for 40 minutes
  6. Mix in a blender. Go in batches if required.
  7. Add additional water if the mix is too thick.
  8. Add butter and mix further
  9. Season to taste
  10. Serve with roasted pine nuts, a drizzle of olive oil and micro greens to garnish
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