A couple of weeks ago I saw on Instagram this soup contest promoted by the website The FeedFeed that we love and have been following for awhile. We had two recipes featured by feedfeed, the first one was a cherry muffin and the second one was grandma’s lemon bars and we were so thrilled to see our recipes on their website. We have been so busy these last couple of weeks that we entered our Very Carrot Soup recipe at the last minute. Now, we can just cross our fingers and hope that our recipe could be selected. Good luck to us!!!!
Very Carrot Soup
I was inspired to make a variation of this pure carrot soup from The French Laundry because of its simple yet delicious approach to a spring staple. This soup is served chilled.
For the soup
4 medium carrots, peeled, trimmed and cut into 1 inch chunks
2 1/2 cups fresh carrot juice (we juiced our own carrots, but you could buy this juice at your local supermarket)
1 tsp. butter
1 tsp. honey
1 T. curry powder
1/2 c. heavy cream
kosher salt and pepper
For the curried lime creme fraiche:
1 c. creme fraiche
2-3 T. curry powder
1-2 tsp. honey
juice of 1/2-1 lime
For the cilantro foam:
1 c. water
3/4 c. chopped cilantro
2.5 grams (give or take) soy lecithin powder
For the soup. Put carrots, 1 1/4 c. of the carrot juice, butter, honey and curry into a medium pot and bring to a simmer over medium heat. Reduce heat to medium-low and simmer until liquid has evaporated and carrots are very soft, about 1 hour. Add cream, increase heat to medium and simmer for 3 minutes.
Purée carrot mixture and remaining 1 1/4 c. carrot juice in a blender. Strain soup through a fine sieve into a medium bowl. Season with salt and pepper. Cover and refrigerate until chilled.
For the creme fraiche
Combine creme fraiche, curry powder, lime juice and honey and mix well. (You can adjust any ingredient to suit your taste) Add water as needed to thin out creme fraiche to desired consistency for drizzling over soup.
For the cilantro foam
Boil water in a saucepan then turn off heat. Add chopped cilantro and let steep for 15 minutes. Blend the cilantro-water mixture and put through a fine mesh strainer to filter out the solids. Add the soy lecithin powder and whisk to blend. Make sure the cilantro liquid is at room temperature or slightly warmer (such as hot tap water) before adding lecithin.
Pour the liquid and soy lecithin mixture into a wide, flat bottomed container. Using and immersion blender blend the liquid until it creates a large amount of foam. Let the foam stabilize for 1-2 minutes before using.
Place chilled soup into bowl and drizzle with the curried lime creme fraiche and top with cilantro foam.
Beijos e Tchau!
Ludmilla and Marilyn Chudda