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Curried Carrot Soup
- 2 tablespoons unsalted butter
- 1 medium onion, chopped
- 2 leeks, whites only, chopped
- 1/2 fennel bulb, diced
- 1 tablespoon minced fresh ginger
- 6 cups chicken stock
- 3 pounds carrots, peeled and thinly sliced
- 1/2 cup heavy cream
- 3 tablespoons lime juice
- Salt and pepper
- Crème fraîche
Carrots scream spring! Even though there is an ample supply of carrots all year round, carrot soup in spring celebrates the beginning of the season. Baby carrots in all colors and shapes fill the stalls at the Tuesday night farmers’ market in Sonoma, California. We have been particularly fond of the maroon carrots; these colorful roots add a zip of color to the plate.
- 1Melt the butter in a large heavy saucepan over medium-high heat. Add the onion, leeks, fennel, and ginger and sauté until the vegetables are translucent, 5 to 7 minutes. Add the chicken stock and carrots. Cover and simmer until the carrots are tender, about 35 minutes.
- 2Working in batches, purée the mixture in a blender. Blend in the cream and lime juice. Strain and season to taste. Thin the soup with about 3/4 cup warm water if necessary. Drizzle crème fraîche on the soup as a garnish.
Note: In this recipe we have added lime juice to balance the sugar of the carrots with some acidity, and the ginger gives the soup another layer of flavor.
Beverage pairing: Marsanne.