Carrot and Ginger Puree

I know what you’re thinking—carrot soup? But trust me—it’s really good! Carrots are very sweet and tender this time of year and the fresh ginger adds a little heat to balance out the sweetness of the carrots. The color of the soup is also amazing and you can either serve the soup hot or cold.

You can roast the carrots and caramelize to sweeten their flavor even further, but I prefer to slowly simmer the carrots with celery, onions, fresh ginger, sparkling apple cider and water so that I retain the vivid color of the carrots. I also finish with a small amount of cream to smooth out the texture and pass through a china cap/strainer to remove any fibers. I finished the soup with deep fried shredded carrots, sea salt and a squeeze of fresh lemon juice. You can also garnish with lemon creme fraiche and chervil which adds a nice contrasting color. Enjoy!

Posted on Sunday, May 20, 2007 at 12am by