Carrot, Ginger, and Toasted Calamari Velouté
Delight your palate with the unexpected charm of our Carrot, Ginger, and Toasted Calamari Velouté! This **carrot ginger velouté** offers a delightful dance between creamy smoothness and the satisfying crunch of perfectly **toasted calamari velouté**. Ready in just 70 minutes, this **dairy-free** and **gluten-free soup** is the perfect starter to impress your guests with a touch of culinary creativity.
Dietary Information
Servings:
- 1
To prepare the carrot, ginger, and toasted calamari velouté, first chop the onion finely 1. Peel the ginger 2 and cut it into rounds 3.
- 2
Peel the carrots 4, cut them in half first 5 and then into rounds 6.
- 3
Pour the oil into a saucepan, add the onion and ginger 7 and sauté over medium heat for a few minutes, until the onion becomes slightly transparent. Then add the carrots, stir for 2 minutes 8. Season with salt and pepper 9.
- 4
Moisten with vegetable broth 10, cover with a lid 11 and let it cook over low heat for 20 minutes or until the carrots are tender. Meanwhile, dedicate yourself to cleaning the calamari. After rinsing them thoroughly, gently detach the head from the mantle 12.
- 5
Remove the cartilage pen found in the mantle 13. Finally, remove the outer skin 14 and then rinse both the outside and inside of the mantle thoroughly. Cut the calamari into rounds about 1 cm thick 15.
- 6
Take the lemon zest with a vegetable peeler 16. Pour the oil into a pan, add the crushed garlic in its skin, the lemon zest 17, the fresh marjoram 18 and let it brown for a few minutes.
- 7
Add the calamari 19 and cook over medium-high heat for 3-4 minutes, stirring often. When they are golden brown, season with salt and pepper 20. Blend the carrots with an immersion blender 21 until you get a smooth and homogeneous mixture. If it is too thick you can add more vegetable broth or water. If you like, add lemon juice.
- 8
Pour the carrot velouté into the plate 22, add the calamari 23 and a few marjoram leaves 24.
- 9
Complete with a sprinkling of grated lemon zest 25 and a drizzle of raw oil 26. The carrot, ginger, and toasted calamari velouté is ready to be served 27.
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