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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.
Servings
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.
20 minutes active
tablespoons (½ stick) salted butter, cut into 4 pieces, divided
cup sliced almonds
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