Prepare chilled carrot and orange velouté, a smooth cold soup balancing the sweetness of carrots with fresh citrus. Learn how to cook, blend, strain and chill the soup for a refined summer starter.
Heat the oil in a large pot on medium heat. Add the sliced onion and cook on low to medium heat until soft, for about 8 to 10 minutes, or until the onion becomes golden. Add remaining ingredients; sliced carrots, orange zest, orange juice, stock, chili, and seasoning. Stir, with a lid, and bring to a boiling point on high heat.
Reduce the heat to medium-low and simmer for about 20 minutes. When the carrots are tender, blend until smooth with an . Strain through a sieve and chill over an ice bath. Taste and rectify the seasoning of the soup to your taste. Reserve and refrigerate.
Serve the chilled in glasses or cups.
This recipe connects to Cold & World's Soups — learn the technique step by step in the video lessons.
The secret to a silky soup like this one is patience at the blending stage — take your time and pass it through a fine sieve if you want a truly professional finish. If you'd like to go deeper, Cold & World's Soups covers this in full.
If you'd ever like hands-on guidance for your own kitchen or restaurant, I also offer 1-on-1 coaching through OCS, or you can reach me directly for consulting at 911ChefEric.com.
Recipes come out right when you understand the method. Chef Eric’s courses teach the foundations step by step — knife skills, stocks, soups and classic French technique — with video lessons and short quizzes. Not sure where to start? OCRS™ will build your roadmap in five questions.
