The Recipe

Source: Garde Manger: The Art and Craft of the Cold Kitchen, by the CIA (quantities modified for home kitchen)

Yield: 1 quart or 5 servings

1 tbsp minced shallots
1 garlic clove, minced
1 tbsp minced ginger
4 tbsp minced onion
2 tbsp butter
3/4 pound carrots, thinly sliced
20 ounces vegetable stock
1 ounce white wine
pinch of ground cinnamon
1 cup (8 oz) orange juice
2 ounces yogurt
4 ounces carrot juice
salt to taste

Saute shallots, garlic, ginger, and onion in the butter

Add carrots, stock, wine, cardamom, and orange juice; simmer for 30 minutes or until carrots are tender.

Place the mixture in a food processor and puree to a smooth texture; chill.

Finish with yogurt. Thin with carrot juice. Cover and refrigerate until needed. Adjust seasoning with salt before service.

Soup can be garnished with dollop of whipped cream, chives, and carrot chips. Fried ginger chips also make a spicy garnish.

The Recipe

Source: The Essential Mediterranean by Nancy Harmon Jenkins

Makes 6 servings

5 to 6 medium carrots, peeled
1 garlic clove, chopped
1 teaspoon ground caraway seeds
sea salt to taste
1 tablespoon freshly squeezed lemon juice
1 tablespoon harissa or hot red pepper paste, or to taste [See Recipe Below]
¼ cup extra-virgin olive oil
¼ cup chopped, pitted black olives, preferably dry-cured
¼ pound feta cheese, crumbled

Using the large holes of a grater, grate the carrots into a bowl. In a mortar, pound the garlic to a paste with the caraway seeds and salt. Stir in the lemon juice and harissa, mixing well; then add the olive oil. Beat with a fork or a small wire whisk to amalgamate and immediately pour over the grated carrots. Set aside at room temperature for about 30 minutes to develop the flavors.

Just before serving, stir in the olives and cheese.

For the Harissa:

Makes ½ to ¾ cup, about 8 servings as a garnish

15 medium to large dried red chili peppers
2 tablespoons coriander seeds
1 tablespoon cumin seeds
1 teaspoon caraway seeds
sea salt
4 or 5 garlic cloves, coarsely chopped
about ¼ cup extra-virgin olive oil

Rinse the chilies quickly in running water, then break off the tops and shake out the loose seeds. Set the chilies in a bowl and cover with very hot water. Weight a plate over the chilies to keep them under water. Set aside for 20 to 30 minutes to soften.

Meanwhile, roast the coriander, cumin, and caraway in a dry skillet over medium heat until the aromas of the spices start to rise. Transfer to a mortar with a pinch of salt and pound to a grainy powder. Add the chopped garlic and pound to a paste.

Drain the chilies and discard most of the seeds and membranes. Using a spoon, scrape the softened pulp into the mortar, discarding the tough, papery outside peel of the peppers. Pound with a pestle to a coarse paste. Work in about ¼ cup of oil, 1 tablespoon at a time. Taste and adjust the seasoning. The sauce should be very thick but easy to spread.

If you’re not using it right away, put the harissa in a clean glass jar, smoothing the top, and pour a little more oil over to seal it. It will keep, refrigerated, for 2 to 3 weeks.

The Recipe

Source: Best American Side Dishes by Cook’s Illustrated

Serves 8

2 pounds baby carrots (two 16-ounce bags)
2 tablespoons olive oil
½ teaspoon salt
1 tablespoon minced fresh Rosemary
2 teaspoons minced fresh thyme leaves
2 shallots, minced

Adjust an oven rack to the middle position and heat the oven to 475 degrees. Toss the carrots, oil, salt, Rosemary, thyme, and shallots in the broiler pan bottom. Spread the carrots in a single layer and roast for 12 minutes. Shake the pan to toss the carrots. Continue roasting, shaking the pan twice more, until the carrots are browned and tender, about 8 minutes longer. Serve immediately.