The term “velouté” indicates that the base for the soup is a béchamel sauce. Sometimes a “liaison” – a mixture of an egg yolk and some cream – is added as well.

6 carrots, peeled and sliced
1 large onion, chopped
2 cups of chicken broth
3 Tbsp of butter
2 Tbsp of flour
pinch of curry, salt and pepper

• In a medium saucepan, brown the onion in 1 Tbsp of butter.
• Add the carrots and the curry.
• Cover with the chicken stock, cook until tender (about 15 to 20 minutes).
• Drain the carrots and purée in the food processor.
• Reserve the liquid.

In another saucepan make the béchamel:

• On low heat, melt the remaining 2 Tbsp of butter and add the flour.
• Mix well.
• Slowly add the reserved liquid and bring to a boil.
• Add the puréed carrots and season to taste.