Warm Mocha Tart

Blog

Carrot Improv

January 31st, 2012 by Cocolat

After enjoying Mourad’s Lahlou’s carrot soup with its fresh carrot juice and vanilla (see my last post, Where Ideas Come From),  I decided to try a little riff.  Instead of his touch of curry, I used a very small amount of fresh ginger, nutmeg, and citrus zest.  I cooked the carrots in water, puréed them and reheated the puree briefly with fresh carrot and orange juices and a couple drops of vanilla.  The resulting soup had a clean, bright, fresh carrot flavor from that last minute addition of raw juice, and because I used very little fat and no cream at all in the soup. It was compellingly carrot-sweet but not too sweet and the drops of vanilla added a very subtle savory note. It seemed a bit more like a light spring soup than a rich winter dish.  I did not keep track of everything perfectly, since I was just fooling around (and rather hungry) so you will have to make do with my notes.
CARROT AND CITRUS SOUP

In a covered heavy bottom saucepan over medium to low heat, soften in a little olive oil or butter, without browning:  ½ sliced onion, two peeled garlic cloves, about ½ teaspoon grated ginger, and a sprinkling of salt.  Stir from time to time. Add about 3 cups sliced carrots, cover and cook for another 5 to 10 minutes without browning. 
Add 2-3 cups water, more salt, and a strip of orange zest removed with a vegetable peeler (about 3 inches long and ½ inch wide). Cover and simmer until the carrots are tender, about 30 minutes.  Fish out and discard the zest.  Use a slotted spoon to transfer the vegetables to food processor and process them until smooth, adding liquid from the pot gradually. Scrape the mixture back into the pot. Add about 2/3 cup fresh carrot juice, the grated zest of about 1/4 of the orange, juice of half of the orange, a pinch or two of nutmeg and white pepper, and a drop or two of vanilla extract.  Reheat the soup, thinning it with a little water if necessary. Correct salt and seasonings (including zest and orange juice) to taste.  Serve hot.
I think the recipe made 3-4 cups.  It was good and I ate most of it up myself without measuring the yield—and I forgot to snap a photo until it was pretty much too late.  Such is the nature of hunger for carrot soup on a Sunday afternoon.   Mint leaves or cilantro would have been a lovely garnish, and maybe a dab of crème fraiche…but again, too late.
I liked it enough to make again.

Why are there so many carrot posts on this blog? I really don’t know.