Volume IVWesternFrench
Inspired by: Potage Crécy
- Vata seasonOct – Dec in the north
- All year
Carrot, Ginger & Fennel Velouté
SoupsSoup
- Serves
- 4
- Portion
- 250 ml
- Time
- 35 min
- Texture
- Smooth
- Season
- Vata season (autumn – early winter)All year
- Dosha
- Vata
- Pitta
- Kapha
Vata-pacifying
Ingredients
What you need
| Done | Ingredient | Household measure | Quantity (4 servings) | Café batch ×5 |
|---|---|---|---|---|
| Carrot | 5 medium | 500 g | 2500 g | |
| Fennel bulb | 1 small bulb | 150 g | 750 g | |
| Ginger, fresh | 1 tbsp | 15 g | 75 g | |
| Moong dal, yellow split | 2 tbsp (for body) | 30 g | 150 g | |
| Ghee (cow) | 1 tbsp | 15 g | 75 g | |
| Fennel (saunf) | ½ tsp seeds | 1 g | 5 g | |
| Vegetable stock (no onion–garlic, home-made) | 3¾ cups | 900 ml | 4500 ml | |
| Rock salt (sendha namak) | ½ tsp | 3 g | 15 g | |
| Black pepper | ¼ tsp | 0.5 g | 2.5 g | |
| Cow's milk, whole | ⅓ cup + 1 tbsp | 100 ml | 500 ml | |
| Fresh herbs (rosemary, thyme, sage, basil, parsley, oregano, dill, tarragon) | dill or parsley | 3 g | 15 g |
Method
How to cook it
Step 1: Warm ghee; add fennel seeds and ginger 30 seconds.
Step 2: Add carrot, fennel bulb and moong; stir 2 minutes; add stock.
Step 3: Simmer 25 minutes until very soft; blend smooth.
Step 4: Stir in warm milk; season; garnish with herbs.
Nutrition
Per serving, estimated
154kcal
Energy
4.8g
Protein
5.2g
Fat
23.3g
Carbohydrate
5.5g
Fibre
0.8g
Salt
Low salt · 0.8 g per serving (low <1 g; moderate 1–1.8 g; high >1.8 g)
Where the energy comes from
Protein and carbohydrate × 4 kcal/g, fat × 9 kcal/g
Estimated from IFCT 2017 / USDA composition tables; not for clinical use.
How we made it Ayurvedic
- FromOnion and butter→Tofennel seed and bulb in ghee
- FromCream→Toa little warm milk
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