Classic French Carrot and Potato Velouté

Name: Classic French Carrot and Potato Velouté
Total time: 35 min
Yield: 1 serving
Cuisine: French
Ingredients: 1 medium carrot, peeled and chopped; 1 small potato, peeled and diced; 1/2 small onion, chopped; 1 cup vegetable or chicken broth; 1 tablespoon butter; 2 tablespoons heavy cream; 1/4 teaspoon dried thyme; Salt and pepper to taste; Fresh parsley for garnish

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35 minTotal time

EasyDifficulty

220kcal / serving

Ingredients

For 1 serving

servings

1 medium carrot, peeled and chopped
1 small potato, peeled and diced
1/2 small onion, chopped
1 cup vegetable or chicken broth
1 tablespoon butter
2 tablespoons heavy cream
1/4 teaspoon dried thyme
Salt and pepper to taste
Fresh parsley for garnish

Ingredient substitutions

Heavy cream Use an equal amount of crème fraîche for a similarly rich, creamy finish.
Butter Use an equal amount of olive oil.
Dried thyme Use about 3/4 teaspoon fresh thyme leaves.

Nutrition per serving

Estimated values for 1 serving, 220 kcal

Protein4 g

Carbohydrates24 g

Fat12 g

Fiber 3 g · Sugar 5 g · Sodium 550 mg

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A smooth and creamy French-style velouté soup combining the sweetness of carrots and the earthiness of potatoes, enhanced with fragrant herbs and a touch of cream.

Soup French

Steps

In a small pot, melt the butter over medium heat.
Add the chopped onion and sauté until translucent, about 3 minutes.
Add the chopped carrot and diced potato; cook for 5 minutes, stirring occasionally.
Pour in the broth and add thyme, salt, and pepper.
Bring to a boil, then reduce heat and simmer for 20 minutes or until vegetables are tender.
Use an immersion blender or transfer the soup to a blender and puree until smooth.
Stir in the heavy cream and adjust seasoning if necessary.
Serve hot, garnished with fresh parsley.

Tips for Classic French Carrot and Potato Velouté

A finished velouté should coat a spoon evenly, with no visible vegetable flecks.
Blend in short bursts and keep the blender head submerged to reduce splashing.
For a silkier finish, strain the purée through a fine-mesh sieve before serving.

Drink pairing

A dry, light-bodied white wine such as Sauvignon Blanc
Its crisp acidity complements the soup’s creamy texture and balances the carrots’ sweetness.

0% option: Sparkling water with a squeeze of lemon