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Chilled Carrot Soup

Time 1 hour 45 minutes
Yields Serves 4
Chilled Carrot Soup
(Bob Chamberlin / Los Angeles Times)
1

Simmer 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.

2

Puree 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.

3

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

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.

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