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Wok eggs, fried rice and hot Dry Noodles.
Milk Street Recipe
Caramelized Carrot Soup with Fennel Seeds and Cumin
This soup is simple to make but gets amazing depth of flavor thanks to a technique from the encyclopedic cookbook “Modernist Cuisine.” The recipe uses baking soda, an alkali, to accelerate the caramelization process of the carrots’ natural sugars; the soup takes on a sienna hue because of this browning. The fennel seeds and cumin add complexity without taking the spotlight away from the carrots. Garnishes of butter-toasted almonds and cilantro add texture and freshness; if you like, for added creaminess and touch of tartness, you also could top each serving with a spoonful of plain whole-milk yogurt.
4
Servings
Tip
Don’t substitute water or broth for the carrot juice. The juice bolsters the carrots’ sweet, earthy flavor as well as their vibrant color. Use shelf-stable bottled carrot juice or fresh-pressed sold in the refrigerator case; both yield good results.
FAST: 1 hour
Slow: 3¾ to 4¼ hours
20 minutes active
Ingredients
-
4
tablespoons (½ stick) salted butter, cut into 4 pieces, divided
-
½
cup sliced almonds
Directions
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