Buried Treasure
Carbs, anyone?
While many are available throughout the year here in Ventura County, root vegetables are the quintessential stars of the fall garden. Characterized by having edible parts that grow u...
Ingredients
SERVINGS: 4 Serving(s)
- 1 pound carrots, peeled/ chopped
- Oil as needed
- 1 teaspoon toasted ground coriander seed
- ½ teaspoon fennel seed
- Salt to taste
- 1 small onion, sliced
- ¼ teaspoon curry powder
- ¼ cup Pinot Grigio white wine (plus more for drinking)
- 1½ cups chicken stock
- ¼ cup heavy cream
- ½ cup toasted walnuts (for garnish)
- 6 tablespoons Capricho de Cabra Goat cheese
- ½ cup cooked red beet (sliced and bruléed or cubed and sautéed with a pinch of sugar)
Preparation
Preheat oven to 400°F.
In a medium pot filled with water, bring the carrots to a boil. Reduce to a simmer and cook until carrots partially tender. Remove the carrots from the water and let them dry until no water remains.
In a large bowl toss the carrots with oil to coat, ground coriander, fennel seed and salt to taste. Place on a baking sheet lined with parchment paper and bake until carrots begin to brown. You do not want any blackening of the carrots or else it will make the soup bitter. Once cooked, remove from oven and set aside.
Next, heat a 4-quart pot. Once hot add 1 tablespoon oil and then onions, sautéing until they become translucent. Add the curry powder and cook 30 seconds more. Deglaze the pan with the chicken stock.
Add the chicken stock mixture and the roasted carrots to a blender and purée on high speed until mixture is velvety smooth.
Return mixture to pot and bring back up to heat. Cook on medium heat for 10 minutes, stirring occasionally. Add heavy cream and salt to taste.
Garnish with walnuts, goat cheese and bruléed beets.
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