Curried Carrot Veloute

Here is our recipe of the Curried Carrot Veloute that was the winner of our Ghost & Goblin Tour 2011 !


1 tablespoon Olive Oil

  • 2 tablespoon butter
  • 1 onion, chopped
  • 1 1/2 lbs carrots, chopped
  • 4 cups of chicken stock
  • 1 1/2 tablespoon Curry powder
  • salt, 1/2 teaspoon cayenne pepper
  • 1 cup sour cream
  • chopped chive

In pot, saute onion in olive oil over medium heat until tender and translucent. Add carrots and saute 5 minutes. Add childen stock, curry, salt, and cayenne pepper in the pot. Bring to a boil and cover until carrots are very tender, about 15 minutes. Process soup in small batches in food processor. Add sour cream and serve with chopped chives on top.

Serves 6 people!

Check these pictures of our 2011 Ghost & Goblin participants who voted for our recipe :

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