Chilled Carrot Soup
Cuisine: French
Author: Thomas Keller
  • 1 pound carrots; cut in 1" pieces
  • 5 Cups carrot juice
  • 2 teaspoons butter
  • 2 teaspoons honey
  • curry powder; (optional)
  • 1 Cup whipping cream
  • salt, to taste
  • freshly-ground white pepper (optional), to taste
  • parsley; for garnish
  1. Simmer carrots, 2 1/2 Cups carrot juice, butter, honey, and a dash curry powder, if desired, in saucepan until liquid has evaporated, about 1 hour. Add cream, bring to simmer and cook 3 minutes.
  2. Puree in blender with remaining carrot juice until smooth, about 2 minutes.
  3. Push through fine mesh strainer, and season with salt and pepper to taste.
  4. Chill 1 hour.
  5. Divide among 6 chilled soup bowls and garnish with curly leaf parsley.
Calories: 408 Fat: 25 g Fiber: 4.18 g Protein: 5 g Cholesterol: 87 mg
Chef's note: The canape chef at the French Laundry glazes the carrots not in water, but in carrot juice for an amazingly intense and fresh burst of cold carrot flavor.

Recipe from by Thomas Keller (chef at the French Laundry in the Napa Valley) and Michael Ruhlman, co-authors of "The French Laundry Cookbook" (Artisan)
Recipe by Recipes at