Carrot and ginger velouté with seared baby squid

For the velouté:

• 1 1/3 lbs carrots (600g)
• 1 medium onion
• 1 oz fresh ginger (30g)
• 4 cups vegetable broth (1 liter)
• 2 tablespoons extra virgin olive oil
• 1 teaspoon lemon juice
• Salt and pepper, to taste

For the seared baby squid:

• 10 1/2 oz fresh baby squid (300g)
• 1 garlic clove
• 1 tablespoon extra virgin olive oil
• A small bunch of fresh parsley
• Salt and pepper, to taste

Prepare the velouté:

• Peel the carrots and slice them into rounds. Finely chop the onion and grate the ginger.
• Heat 2 tablespoons of extra virgin olive oil in a large pot over medium heat. Add the chopped onion and grated ginger, and sauté until the onion becomes soft and translucent.
• Add the carrots to the pot and cook for a couple of minutes, stirring occasionally.
• Pour in the vegetable broth and bring to a boil. Once boiling, lower the heat and let the soup simmer for about 20 minutes, or until the carrots are tender.
• Blend the soup until smooth using an immersion blender or stand blender. Adjust the consistency by adding more broth or water if needed. Season with salt, pepper, and a splash of lemon juice to brighten the flavor.

Prepare the squid:

• Clean the baby squid thoroughly if not already prepped.
• Heat 1 tablespoon of extra virgin olive oil in a skillet over medium-high heat. Add the crushed garlic clove and let it sizzle for about 30 seconds.
• Add the baby squid to the pan and cook for 3–4 minutes, stirring frequently, until the squid is golden and lightly toasted. Season with salt and pepper, then sprinkle with freshly chopped parsley.

Plate the dish:

• Pour the carrot and ginger velouté into bowls. Top each serving with a portion of seared baby squid.
• Drizzle with a little extra virgin olive oil and garnish with fresh marjoram or parsley if desired.

Serve immediately and enjoy!