French Cooking: Cream of Curried Carrot Soup

Did you know that carrots were formerly every color but orange? First cultivated in Afghanistan in the 7th century, they had purple exteriors and were yellow inside. Carrots were also red, black and white. It wasn’t until the Middle Ages that the Dutch developed the bright orange carrot that we have today. The principal areas of cultivation in France are la Bretagne, la Normandie, and la Picardie. Because of their sweetness, carrots are used to make cakes, puddings and cookies. Carrots are an excellent source of Vitamin A and potassium. They help to maintain beautiful skin and good night vision. To conserve their flavor, texture and beta-carotene, carrots should be refrigerated. If you buy them with their leaves, cut them off and then refrigerate. Put them in a plastic bag punctured with holes or partially opened. They will keep up to 14 days. This week’s recipe is for a Velouté de carottes au curry (Cream of Curried Carrot Soup). Velouté de carottes au curryCream of Curried Carrot Soup 4 personsCooking and preparation time: 45 minutes 2 lbs. carrots, peeled and thinly sliced 2 potatoes, peeled and chopped 1 onion, peeled and chopped 2 cups water 3 cups whole or low fat milk 1 tbsp. curry powder 2 tsp. cumin salt and pepper, to taste Put carrots, onions and potatoes in a large pot. Add the water. Cook over medium high heat until the vegetables are soft and all the water is absorbed. (20-30 minutes). Stir occasionally. Strain the vegetables into in a food processor and pulse into a puree. Put the puree back into the pot. Add milk, curry, cumin, salt and pepper. Cook over low heat until hot.   Et voilà! Copyright © Paris New Media, LLC