Carrot Veloute

One of my favorite Spring soups. So delicious and easy to make. Try for dinner this weekend with a fresh side salad and fish.

In a large pot on medium heat warm 4tb grass fed butter. When golden add 2 sticks of celery chopped, 2 minced shallots, 4 cups chopped carrots, one 2” chunk of ginger, and 1tsp cumin seed.

Once everything is soft (about 10min) add 4 cups chicken stock and 1tsp fresh thyme and bring to a simmer for 25min or until carrots are very tender. Blend and pass though a sieve into a clean pan, season with salt and pepper to taste.

To serve, reheat and plate with a sprinkle of fresh cumin and fresh thyme.

Enjoy!