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Categories: Appetizers, Soups, Vegetarian

Chilled Carrot Soup

Chilled Carrot Soup
Bob Chamberlin / Los Angeles Times

How do you make a carrot taste more like a carrot and yet taste completely original at the same time? Turn it into a cold summer soup--a bright, fresh, satiny elixir, a spoonful of which tastes like a whole gardenful ... Read more

Total time: 1 hour 45 minutes plus 1 hour chilling | Serves 4
Note: The canape chef at the French Laundry glazes the carrots not in water, but in carrot juice for an amazingly intense and fresh burst of cold carrot flavor.
  • 1 pound carrots, cut in 1-inch pieces
  • 5 cups carrot juice
  • 2 teaspoons butter
  • 2 teaspoons honey
  • Curry powder - optional
  • 1 cup whipping cream
  • Salt
  • White pepper, optional
  • Pea shoots, for garnish

Step 1Simmer carrots, 2 1/2 cups carrot juice, butter, honey and dash curry powder, if desired, in saucepan until liquid has evaporated, about 1 hour. Add cream, bring to simmer and cook 3 minutes.

Step 2Puree in blender with remaining carrot juice until smooth, about 2 minutes. Push through fine mesh strainer, and season with salt and pepper to taste. Chill 1 hour.

Step 3Divide among 6 chilled soup bowls and garnish with sweet pea shoots.

Each serving:
408 calories; 245 mg sodium; 87 mg cholesterol; 25 grams fat; 45 grams carbohydrates; 5 grams protein; 4.18 gram fiber.
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