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Cream-based veloute carrot soup with coconut and saffron

Cream-based veloute carrot soup with coconut and saffron

This soup is very soft and creamy. Full of vitamins, it will comfort you this winter!
Prep Time25 mins
Cook Time25 mins
Total Time50 mins
Course: Appetizer, Side Dish, Soup
Cuisine: French
Keyword: carrots, soup, veloute
Servings: 6
Calories: 250kcal


  • 1 kg of carrots
  • 1/2 onion
  • 100 ml coconut milk
  • 1 potato
  • 1 pinch of saffron or curry if you prefer
  • Salt pepper
  • 1 l of water
  • 1 C. coffee or honey
  • 1 C. olive oil


  • Slice the onions and heat a little olive oil in the Dutch oven. Brown the onions and add the honey
  • Prepare the carrots, peeled and diced, also the potato
  • Sweat the carrots and the potato with the onions for 5 minutes
  • Cover with water, add the saffron and cover to cook for 20 minutes over medium heat
  • Add the coconut milk, salt / pepper and mix until you get a creamy and creamy soup
  • Add water if necessary if the soup is too thick for your taste!

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