Carrot Velouté with Dates


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.



  • 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.