Velouté Vegetable Soup

06 February 2023
Prep time
Total time

¼ cup (60ml) olive oil
1 cup (100g) onions, sliced
1 cup (125g) carrots, sliced
2 cups (270g) sweet potatoes, cut in cubes
2 cups (270g) pumpkin, cut in cubes
2 cups (300g) potatoes, cut in cubes
2 tsp (16g) table salt
1 ½ tsp (5g) grated fresh ginger
1 tbsp (8g) curry powder
1 ½ Litre (6 cups) coconut milk
For the croutons
2 large slices of bread, cut in cubes
2 tbsp (30ml) olive oil
1 tbsp (8γρ.) curry powder
2 tbsp fresh thyme, just the leaves
For the serving
Coconut Cream
Fresh thyme twigs



In a pot, pour the olive oil and sauté the onions until they shine, for about 5 minutes. Add the carrots, sweet potatoes, pumpkin and potatoes. Stir and sauté for 7-8 minutes or until they become golden-brown.
Add the salt, ginger and curry.
Stir for 1 minute and pour in the coconut milk (choose the carton one). Cook for 20-25 minutes or until the vegetables soften. Turn off the heat and mash the soup directly in the pot with a hand blender.
In the meantime, prepare the croutons: On a pan covered with non-stick baking paper place the bread cubes. Sprinkle with the olive oil and the curry. Add the fresh thyme and stir. Cook in a preheated oven at 200°C for 7-10 minutes.
Serve the soup into individual bowls, sprinkled with a tablespoon of coconut cream in the middle, along with the croutons and fresh thyme twigs.


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