Juicy carrot soup from Cook with Me: More Than 150 Recipes for the Home Cook (page 233) by Alex Guarnaschelli

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • rmardel on September 14, 2021

    This recipe delivers far more than its apparent simplicity would indicate. The addition of olive oil into the blended juices creates a light but rich emulsion with a satisfying mouthfeel. The combination of the soup plus the garnishes is cool and refreshing. Guarnaschelli recommends jalapeños and jicama, but I was unable to find jicama so subbed in Asian pear. I would think that Yacon would also work nicely. Also my jalapeños were not at their best so I combined them with an aji Amarillo and pickled Fresno chiles, which created a subtle play of sweet, peppery tartness on the tongue. This would work well as a first course as it is both light and stimulates the appetite.

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