Nice winter to spring starter.
2 each medium yellow onions, diced
- 2 Tablespoons EVOO
- 2 each carrots, diced
- 2 cups carrot juice
- As needed sea salt, coriander and pepper
- 2 large slices fresh ginger
- 1 teaspoon cayenne pepper
- 3 cups water
- 4 oz white wine
Place onions and carrots large sauce pot with EVOO over medium heat. Sweat until tender and liquid begins to steam up. Add carrot juice, wine, and seasonings. Bring to a simmer, add ginger and cook an additional 15 minutes. Remove ginger. Puree and strain for service. Add cayenne and adjust seasonings as needed. At service add creme fraiche or almond butter (see below)
Optional: Make almond butter and swirl it into the hot soup at service. (Place warmed (100ºF) raw almonds into food processor and process until smooth.