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Carrot Velouté with Dates

Published on 6 Dec 2014 |
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veloute

This easy and oh-so-tasty starter was served at a lunch organized by cooking school La Guilde Culinaire to show Montréal journalists the myriad ways you can sneak dates into food. It was part of a three-bite starter that wowed the guests, including a burger starter and a goat samossa (a recipe you’ll find here). I’m a soup girl at heart, so this velouté was one I planned on making soon. And you too, I hope.

1erservice

    • Prep Time
    • Minutes
    • Cook Time
    • Minutes
    • Yield
    • 4
Carrot Velouté with Dates

Ingredients

  • 1 diced onion
  • 45 mL (3 Tbsp) Mycryo cocoa butter or canola oil
  • 1 kg (2 lbs) diced carrots
  • 1 garlic clove, germ removed
  • 2 L (8 cups) water
  • 100 g (3 1/2 oz) Natural Delights Medjool Dates, pitted
  • 20 mL (4 tsp) unsalted butter
  • 15 mL (1 Tbsp) ground cumin
  • 15 mL (1 mL) ground coriander
  • 15 mL (1 Tbsp) ground ginger
  • 15 mL (1 Tbsp) curry powder
  • 15 mL (1 Tbsp) salt and a little pepper

Instructions

  • 1. In a hot pan over medium heat, soften onion in Mycryo butter or canola oil. Add carrots and garlic. Do not let colour. Add water, then cover and simmer 20 minutes.
  • 2. Using the end of knife, check if carrots or done. If not, continue cooking a little.
  • 3. With a hand-held mixer, blend soup until silky smooth.
  • 4. Add dates, cold butter, cumin, coriander, curry, salt and pepper, mixing until well-blended.

Instructions

  • 1. In a hot pan over medium heat, soften onion in Mycryo butter or canola oil. Add carrots and garlic. Do not let colour. Add water, then cover and simmer 20 minutes.
  • 2. Using the end of knife, check if carrots or done. If not, continue cooking a little.
  • 3. With a hand-held mixer, blend soup until silky smooth.
  • 4. Add dates, cold butter, cumin, coriander, curry, salt and pepper, mixing until well-blended.
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