Carrot, ginger & coriander velouté
A velouté that settles the digestive fire: sweet carrot, lively ginger, lemon lifted off the heat.
A velouté that warms and settles the digestive fire. Ginger and cumin wake the agni, the carrot brings its sweetness, lemon added off the heat lifts it all. I love it at midday, when the fire is high, or in a small evening portion.
Ingredients
- 800 g peeled carrots in chunks
- A 4-5 cm piece of fresh ginger, grated
- 1 tbsp coconut oil
- 1 tsp cumin seeds
- 1/2 tsp turmeric
- 1 litre of hot water
- Pink salt
- Juice of half a lemon (off the heat)
- Fresh coriander
Method
Heat the oil, crackle the cumin for thirty seconds, add the ginger and turmeric. Add the carrots, stir for two minutes to coat. Cover with hot water, cook twenty to twenty-five minutes, covered. Blend until smooth. Salt, then add lemon off the heat to keep the freshness of the acid. Scatter fresh coriander to serve.
The tip
Crackling the spices in fat before adding the vegetables — the tadka — is more than fragrance: heat releases the fat-soluble compounds of cumin and turmeric, and the fat makes them bioavailable. One gesture for both taste and absorption.