A few months ago, I had this wonderful soup in a cafe in the New York area. It was so delicious that I immediately asked the owner if he would share the recipe with me. He refused, but I left that cafe determined to figure it out for myself. I am happy to report that my soup came out almost exactly the same, if not better! Here it is for you to enjoy.
- oil - ¼ cup peanut oil or extra-virgin olive
- garlic - 1 Tbsp minced
- sweet carrots - 3 lbs., peeled and thinly sliced
- salt - 1 Tbsp, plus additional for seasoning
- pepper - ½ tsp freshly ground white, plus additional for seasoning
- honey - 1 Tbsp
- stock - 8 cups vegetable, plus additional if necessary
- heavy cream - 1 cup
- butter - 2 oz. unsalted (¼ cup)
1. In a stockpot, heat the oil and sauté the minced garlic and ginger for 1 to 2 minutes or just until glossy. (Do not allow to develop color.) Add the carrots, salt, white pepper and honey. Sauté for 2 minutes, stirring constantly. Add the stock and bring to a boil. Lower to a simmer and add the cream. Cook uncovered for 40 minutes or until carrots are tender.
2. Add the butter and process using an immersion blender. If the soup is too thick, add extra stock. Taste and adjust seasoning with salt, white pepper and honey. Keep warm until ready to serve or refrigerate until needed.
NOTES: Garnish with chopped chives, scallions or fried Ginger Garnish (see Creamy Butternut Squash Soup)
The carrots that are sold loose are usually sweeter than the ones in the prepackaged 5-or 10-lb. bags.