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Sweet Potato and Carrot Velouté with Quatre-Epices
serves 4 to 6

Sweet Potato and Carrot VeloutéINGREDIENTS

  • 1 tablespoon unsalted butter

  • 1 medium yellow onion, finely diced

  • ¾ teaspoon quatre épices (make your own by mixing equal parts ground black pepper, ginger, nutmeg, and clove)

  • 1 pound of sweet potato, peeled and cut into 1-inch cubes

  • 1 pound of carrots, peeled and cut into 1-inch cubes

  • 1 quart of vegetable broth or water

  • Fine sea salt

  • Freshly cracked black pepper

  • ⅓ cup heavy cream (optional)


In a large heavy-bottomed stockpot, melt the butter over medium-low heat.  Add the onions, and sauté, stirring often, until translucent and fragrant, about 3 minutes.  Add the quatre épices, and stir in, cooking an addition 20 seconds.  Add the sweet potato and carrot, and cover with vegetable stock or water.  Salt and pepper the mixture, stir everything together, and bring to a boil over high heat.  Cover, and reduce heat to low.  Simmer, covered for 30 minutes, at which time the carrots and sweet potato should be very tender.  Shut off the heat.  Use an immersion blender to puree the soup.  Stir in the cream, and serve.  A great garnish would be sweet potato or carrot chips, instead of croutons or crackers.

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