With a good cup of leftover roasted carrots and a quart of carrot juice I conceived this soup. Earlier in the summer I had made a red pepper soup with a semolina base. I have modified that recipe to showcase carrots. My roasted carrot recipe is also posted on this site. If you don't have your own fresh carrot juice, Odwalla makes a good fresh one. A homemade vegetable broth could sub if you have none. Be sure to have the right seasonings with salt and lemon to keep this soup bright. —Sagegreen
unsalted butter or ghee
zest from 1 Meyer lemon
minced fresh rosemary leaves, to taste
1/4 to 1/2 tablespoons
sweet Hungarian paprika, to taste
Maldon salt flakes, to taste
fresh milled pepper
fresh carrot juice, divided
roasted carrot, pureed
roasted garlic cloves, pureed
roasted parsnip, pureed, optional
roasted onions, pureed, optional
buttermilk, plus more for thinning soup, if desired
juice of Meyer lemon (optional)
1/8 to 1/2 cups
dry white wine (optional) and to taste
In a heavy pan melt the butter or ghee. Add the spices, herbs, zest, salt, and pepper. Pour in the olive oil and continue to heat. Stir in the semolina and take off the heat.
Puree the vegetables with one half of the carrot juice. Then pour in the puree mixture into the pan. Return to the pan to heat. Keep stirring until everything comes together. Stir in the remaining carrot juice. Test for seasoning and adjust.
Whisk the egg with the buttermilk. Slowly add that to the pan, whisking it in. (If you prefer, you can temper the egg mix first before adding to the warm mix.) Keep stirring and bring to a slow simmer. After 5-10 minutes, add the optional wine; stir in the Meyer lemon juice. Add a little more buttermilk, lemon juice and/or bit of wine to taste if you want to thin the soup. Cook for just a few minutes more.
Ladle into bowls. Garnish with warm roasted carrots, rosemary leaves, basil or mint leaves.