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Great homemade coffee with James Hoffmann.
To make this silky soup, we simmer carrots in carrot juice, resulting in an especially vibrant and full-flavored puree. The addition of baking soda may seem unusual, but it helps break down and tenderize the carrots so they blend into a smooth, velvety texture. Fennel seeds and cumin add earthiness and spice to balance the carrots’ natural sweetness, while a little lime juice added at the end brightens the flavors. Butter-toasted sliced almonds sprinkled onto individual bowlfuls add crunchy contrast.
Servings
Don’t substitute water or broth for the carrot juice. The juice bolsters the carrots’ flavor as well as their color. Don’t use an immersion blender for this soup; a conventional blender is best for achieving a flawless puree.
tablespoons salted butter, cut into 1-tablespoon pieces, divided
cup sliced almonds
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