La soupe qui rend aimable – Velouté de carottes au curry avec poireaux et gingembre


In France we say that eating carrots will make you kind “manger des carottes rend aimable” so those who think they had a grumpy week and need to make it better, should eat this soup. If you look at the quantity of carrots in it, you should be all set for a month of kindness!

Another week of veggies, and I want more and more…the more I eat them, the more I want them…maybe I became a veggie junkie. Anyway, this soup is delicious, thick, very light and creamy even though there is no cream (so it’s perfect for vegans), and absolutely flavorful, the sweetness of the carrots combined with the ginger and leeks makes wonderful velouté. Besides it’s orange, how can you not like something with such a beautiful color?

Vegetable soups are becoming more and more fashionable. Nowadays, people are getting more aware about nutrition and healthy diet, and want to eat better, healthier without losing any flavor, so soups are back on people’s table. It’s a great meal for those who want to lose weight, they’re filled with vitamins, they’re nutritious and satisfying meal.

Ingredients for 4

  • 1 1/2 lb of carrots, cut in medium pieces
  • 1 leek, only the white part
  • 1 piece of ginger, grated (the equivalent of 1 tbs grated)
  • 1 large yellow onion, cut in medium pieces
  • 2 curry leaves (you can find them at some asian markets)
  • 1 tsp curry powder
  • vegetable broth or 1 bouillon cube
  • water (quantity of water is sufficient when it covers by 1 inch all the vegetables in the pot)
  • 2 tbs olive oil
  • salt and pepper


Peel the carrots, wash them and cut in large pieces (you can cut one carrot into 4 or 5 pieces). Wash the leek and keep just the bottom part of it, which is white, and cut in 4 pieces. Peel and cut the onion.

In a large pot, heat olive oil and add the onions and leeks, cook for a while until they become translucent and the flavor comes out. Add the carrots, the ginger, the curry powder, the curry leaves and salt and pepper. Cook for another minute or so, making sure to stir well so that the curry powder doesn’t burn or stick to the bottom of the pot.

Cover with water or broth. The quantity of water that is perfect is when the liquid covers the vegetables by one inch.

Cook for about 40 minutes or until the carrots are cooked. Then blend with hand blender or mixer. Serve hot.