As a variation on gazpacho, Chef Cyril Legnac offers you his recipe for frozen velouté with carrots and turmeric. Discover her healthy and delicious recipe!
nothing not this gazpacho in summerThere are plenty of other cold soups you can chill! To moisturize the skin and provide it with vitamins, Cyril Legnac shared the perfect recipe with you from right to left : a frozen block of carrots, coconut milk and turmeric. Check out her recipe!
Ingredients for Cold Carrot Soup with Turmeric by Cyril Legnac
For this recipe, Cyril Lignac recommends pickling carrot sand. The sand of the Créances Islands, located in Normandy, in the Cotentin, is distinguished by its smoothness and Its refreshing sweet taste in the mouth.
- 250 grams of sand carrots, washed and peeled
- 1 can of olive oil
- 1 chopped onion
- 2 grams of turmeric in powder
- 1 packet of coarse salt
- 25 cl of coconut milk
- 100 grams of fresh cheese or ricotta
- 10 cl of full liquid cream
- Fine salt and ground pepper
- 1 handful of ice cubes
- 1 pinch of espelite pepper
- A little crushed hazelnut
- A few golden toasts
- 4 small fresh mint leaves
Preparation of Cold Carrot Turmeric Soup by Cyril Legnac
For this recipe, you will need a large saucepan, whisk, salad bowl, good blender, and an apron!
- In a bowl With a drizzle of olive oilSauté the chopped onions and carrots for a few minutes. Then we wet it with cold water, salt it with coarse cooking salt and bring it to a boil Cook for 30 minutes.
- In a small bowl, using a whisk, mix the cream cheese with the cream until smooth. Great book.
- Drain the carrots, then put them in a blender. Add a little cooking water and mix. Add the coconut milk, turmeric powder, and ice cubes, and mix the ingredients again. The consistency should be velvety.
In the bowl, pour the velouté, put a spoonful of vinegar in the middle Fresh cream cheeseCrushed hazelnuts and toasted bread. Add a drizzle of olive oilA dash of espelite pepper, salt and pepper and finish with fresh mint leaves. Treat yourself!
