Time 1.5 Hours
3 lbs carrots peeled/ cut into 1 in chunks
1/2 large yellow onion julienned
2 tsp minced garlic
2 tsp minced peeled fresh ginger
1 tsp minced serrano pepper
1/2 tsp chopped fresh thyme
4 Tbsp unsalted butter
1 cup heavy cream
2 Qts vegetable stock
2 Tbsp Vadouvan spice or curry powder
1/2 tsp black pepper
2 tsp salt or to taste
In a large sauce pot melt butter on medium heat. Add onions, ginger, garlic and serrano and sweat on medium low heat until onion begins to caramelize. Add Vadouvan spice (or Curry Powder), fresh thyme, salt and pepper. Cook spices with onion mixture for an additional 15 minutes stirring occasionally to prevent burning. Add carrots and cook for another 10 minutes stirring occasionally. Add vegetable stock and turn up heat to medium high until carrots are soft about 25 minutes. Add heavy cream and puree in a blender until silky smooth. Squeeze in juice of 1 lemon and adjust salt to taste if needed.
Carrot Top Gremolata: Rinse/ fine chop 1 bunch of carrots tops. Fine chop 1/2 bunch of Italian parsley and 1/2 bunch of cilantro. Mix herbs with chopped carrot tops, zest two lemons into herb mixture. Top herb mixture with just enough good olive oil to submerge mixture. Season with salt and pepper to taste.
Buttermilk Foam: Take 1 cup of buttermilk and mix with 1 pinch of salt. Using a hand blender or milf frother submerge it into the buttermilk mixture until foam comes to the top. Spoon foam on top of carrot soup immediately.
Fried Leeks: Fine julienne 1/2 of the white part of the leeks and submerge in water to clean. Dry leeks and toss with 1/2 cup of all purpose flour. put 1 qt of canola oil in a small sauce pot and put on medium heat until oil reaches 325 degrees. Fry leeks and place on a paper towel lined backing sheet once golden brown. Season with salt.