Heirloom Carrot Soup, Madras Curry, Pea Shoots, Leeks
I diced three large orange carrots, a large leek and a small onion. I cooked the onion and leek in a sauce pot with butter, salt and pepper until very soft and slightly browned. I added the carrots along with some cumin and madras curry powder and cooked them for a few minutes. I added a splash of cane vinegar and some honey and cooked the vinegar off. I topped the carrots up with some carrot juice and chicken stock and cooked them til they were very soft and most of the liquid was gone. I pureed the carrots with some cold butter and heavy cream and then strained it.
I took the remaining carrots and seasoned them with salt and pepper. I tossed them in olive oil and roasted them in the oven for an hour to cook them through. After removing them from the oven I sliced them on a bias and set them in the bowl.
I poured the hot soup carefully into the bowl. I arranged the pea shoots around the carrots and added some drops of the curry oil. I made the oil by slowly heating some madras curry powder with grape seed oil and then straining it through cheesecloth.
Organic Heirloom Carrots - Root Mass Farm
Organic Pea Shoots - Weaver's Way
Organic Leeks - Blooming Glen Farm