Carrot Cappuccino

After a nice vacation in France this summer, I come back with new recipes  from the french ” Saveurs” magazine. This little “amuse bouche” is easy, colorful , fresh & and seasoned I like…


For 4 cup:

  • 4 carrots, grated and cut
  • 1 onion, finely chopped
  • vegetable broth
  • butter
  • salt & pepper
  • cumin, turmeric…
  • heavy cream

Heat butter in a saucepan over medium heat. Add carrots and onion and sauté for about 5 minutes. I chose to add cumin powder, but it is as you like…Cover with broth, bring to boil and simmer gently for 25 minutes, or until tender. Blend until smooth, then let it cool for 2 hours in the fridge. Whip cream until it forms very soft peaks. Add salt & pepper. Ladle the “velouté” into cups and spoon on some whipped cream.  Sprinkle with turmeric & black pepper.



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