Carrot Velouté with Mimolette

Carrot Velouté with Mimolette (hot or cold)


  • 1.5 kg of orange and purple carrots
  • 2 red onions
  • 20 g of half-salted butter
  • 70 cl of water
  • 50 g of mimolette
  • 1 orange
  • 3 sprigs of chives
  • 10 cl of organic apple juice
  • Salt and freshly ground pepper to taste


  • Wash and peel the carrots. Cut them into 1-centimeter slices. 
  • Peel the onions and slice thinly.
  • In a Dutch oven, melt the butter and sauté the carrots and onions for approximately 5 minutes.
  • Pour the water over the vegetables, season and allow to simmer for 45 minutes.
  • Remove the carrots and onions from the cooking liquid and add them to a blender. Add some of the cooking water, the apple juice, and the juice of one orange. Blend until smooth. 
  • Pour the pureed soup back into the Dutch oven, adding some of the cooking liquid to adjust the consistency and allow to warm through. Adjust the seasoning as needed. 
  • Serve the soup in bowls, finishing with chopped chives and grated mimolette. 

Serves: 4
Preparation time: 20 min
Cooking time: 50 minutes
Difficulty level: Easy