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Carrot and sweet potato velouté with coconut milk, curry, and ginger

Make this deliciously flavored velouté and you will enjoy it. This super easy recipe is perfect for a winter evening.

Public
Course: Starter
Preparation time: 5 minutes
Cooking time: 30 minutes
Cost per serving: 0,65 €
Energy: 234 kcal / serving
Nutritional score:

Instructions

  • 1.   Peel the carrots, sweet potatoes, and onion. Wash them all and cut the carrots and sweet potatoes into large cubes and the onion into small dice.
  • 2.   Heat the olive oil in a Dutch oven. Sauté the diced onion over medium heat until golden brown.

    Then add the vegetable cubes and pour in the coconut milk and chicken (or vegetable) broth. Add the spices and let it cook for about thirty minutes. The vegetables should be tender.
  • 3.   Blend in a blender and serve immediately, sprinkled with a little Espelette pepper.

Notes & Suggestions

  • You can add shrimp marinated in olive oil and small peppers at the end.

Ingredients for servings

  • 500 g of carrot
  • 1 pinch of curry powder
  • 1 pinch of ginger powder
  • 300 ml of coconut milk
  • 250 g of sweet potato
  • 1 pinch of Espelette pepper
  • 300 ml of chicken broth
  • 1 onion
  • 1 tablespoon of olive oil

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Nutritional information *

  •  
    Per serving
    % RDA
  • Energy value
    234 kcal
    12 %
  • Fat
    14,17 g
    20 %
  • of which saturated
    10,54 g
    53 %
  • Carbohydrates
    20,49 g
    8 %
  • of which sugar
    11,26 g
    13 %
  • Protein
    3,06 g
    6 %
  • Fibers
    4,87 g
    ?
  •   More data
* As an indication, before cooking, RDA of the EU.