Summary
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.
Ingredients
- 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