Vegan Creamy Carrot Veloute Soup

Vegan (veganism) is a type of a special diet that has begun to overwhelm eating habits worldwide. That is why it is imperative to have recipes that will follow this lifestyle without lacking taste and nutritional value compared to conventional and classic recipes. Vegan foods enjoy a plethora of flavor options that you can taste either in a vegan restaurant or at home. Vegan cooking is a quick and easy process, with sophisticated meals that you don't have to be vegan to try.

Vegan Creamy Carrot Veloute Soup

You are gonna need:

2 tbsp olive oil or butter

7-8 medium tender carrots (700 g)

1 red sweet potato (or one large potato)

1 small onion

1 tender leek

1 stalk of celery

1 liter vegetable (or chicken) stock

1 pinch of grated ginger

1 pinch of cumin

1 pinch of nutmeg

1 orange peel (small piece)

salt

freshly ground pepper

some chives for serving or nothing if you gonna taste soup in a vegan restaurant! 

Steps you have to follow (or the steps that vegan restaurant’s chef has to follow…):

For the Vegan Creamy Carrot Veloute Soup clean all the vegetables and chop them finely.

Heat the olive oil or butter in a medium saucepan. Saute the chopped leek, onion, and celery for 3 minutes.

Peel and chop the sweet potato and carrots into small squares.

Add them to the pot.

Saute for 3 minutes until glossy and then add the stock.

Let the carrot soup boil for 25 minutes.

Remove the soup from the heat after the vegetables have softened and mash them with a blender. Thus, the velouté carrot soup is made.

Put the carrot soup back on medium heat, add the spices and let it boil for another 5 minutes. Remove the orange peel.

Add a little orange juice and check the salt and pepper.

We serve carrot soup with croutons and some yogurt or tahini.

Recipe Source: https://www.argiro.gr/recipe/karotosoupa-beloute/