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Cold Carrot Bisque
Makes 8 Servings
*2 teaspoons butter
*1/3 cup minced onions
*3 tablespoons minced shallots
*2 teaspoons minced ginger root or to taste
*1 garlic clove, minced
*5 1/2 cups thinly sliced carrots
*5 cups CIA Vegetable Broth
*2 tablespoons white wine
*1/2 teaspoon ground cardamom
*2 cups orange juice
*1/2 cup heavy cream, cold
*1 1/2 to 2 cups fresh carrot juice
*Salt and pepper as needed
1Melt butter in a soup pot. Add the onions, shallots, ginger and garlic. Saute, stirring frequently, until the onions are softened and translucent, about 5 minutes.
2Add the carrots, broth, wine, cardamom and orange juice. Bring to a simmer and cook until the carrots are tender, about 30 minute.
3Puree the soup in a food processor or blender until smooth. Cover and chill thoroughly.
4Just before serving, stir in the cream. Thin the soup with carrot juice to a barely thick consistency. Adjust the seasoning to taste with salt and pepper and serve in chilled bowls, garnished as desired.
  • If you don't own a juicer, look for fresh carrot juice at your local health or natural foods store. Try garnishing this soup with a dollop of whipped cream and sprinkling of sliced chives.

Recipe from VEGETABLES by The Culinary Institute of America (Lebhar-Friedman Books; April, 2007). Photo (C) Ben Fink.