Velouté de Châtaignes, or creamy chestnut soup, is traditionally made with chicken stock and heavy cream. This Naked version of the holiday soup ditches the animal fat and cholesterol and adds the superfood healing properties of turmeric and beta carotene.
Preheat the oven to 400°F. To roast whole chestnuts, make an “X”-shape cut into each chestnut with a small serrated knife, making sure to slice deeply enough past the shell. Place the chestnuts on a baking tray and roast in the oven for 15-20 minutes. The “X” in the chestnuts should start to open and peel back slightly. Let cool for a bit, then peel off the shells and chop roughly.
In a food processor or high-powered blender, add the chestnuts, chopped carrots, and the non-dairy milk. Blend until smooth and creamy. Set aside.
In a large non-stick pot add the leek and garlic and cook on medium heat for 10 minutes, until fragrant and the leeks have softened. Add the carrot-chestnut blend, turmeric, paprika, thyme, and vegetable broth and cook for 25-30 minutes over medium heat, or until soup is creamy. Serve sprinkled with pepper and thyme.
Naked! Low fat, Whole Food, Plant-based, Vegan, Organic, Sustainable.
Diabetes, Cancer, Heart Disease, High Cholesterol, Weigh Loss, Athletics, Optimum Health.
Animals, Eggs, Dairy & Lactose, Sugar, Salt, Oil, Peanuts, Gluten, Wheat, GMOs, Alcohol, Chemicals, Colorants Additives.
This recipe holds the Naked Food Seal of Approval, as it has been prepared with all organic, non-gmo, gluten-free, and plant-based ingredients. The Naked Food Seal of Approval stands for 100% Real Food.