Carrot Soup with Ginger and Curry

"Carrot Soup "lis one of those dishes that is quick and easy to make yet can be elevated to a more elegant level. We like to oven roast the carrots first. Sauteing in duck fat even adds another dimension of richness, but for vegans an olive oil roast works fine. The combination of curry and ginger gives a nice spicey component to the dish as does the addition of toasted croutons with Espelette pepper.



Service for 4

8 medium sized carrots
1 tablespoon olive oil
1/2 medium onion, diced
1 1/2 cups chicken or vegetable stock
1 1/2 cups carrot juice
1/2 tbsp. curry
1 tbsp chopped fresh ginger
3 tabsp butter
croutons and pea shoots for garnish
salt, black pepper, espelette pepper


Preparing the Roasted Carrots

Clean and cut the carrots into 1 inch pieces. Saute the carrots on top of the stove with olive oil (if you have duck fat that will enhance the overall flavor of the dish. Roast the carrots in the oven for 25 minutes at 425F.

Saute the onions in a soup pot till they just begin to brown then add the ginger and curry. Stir on low heat to release the aromas then add the carrots, chicken stock and carrot juice (we use Bolthouse-100%). Cook for 5 minutes on low flame or until carrots are soft. Let the soup cool a few minutes then blend the soup and pass through a sieve. Whisk in the butter before serving.

Preparing the Roasted Carrots

A day before preparing the soup dice a french roll into small cubes (aobut 1/3 inch). Saute the bread croutons in olive oil. Light season with Espelette pepper. After toasted rest the crouton on paper towels till ready to garnish the soup.

Assembling the Dish

Spoon soup in center of a plate. Top with some toasted croutons, then add some pea shoot garnish and sprinkle some espelette pepper.

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