Chilled Carrot Bisque with Ginger and Mixed Herbs
- 3 medium carrots, peeled, trimmed, and cut into 1-inch rounds
- 2 1/2 C. fresh or bottled carrot juice, divided
- 1 tsp. butter
- 1 tsp. honey
- Pinch ginger powder
- 1/2 C. heavy cream
- salt and ground white pepper
- 1 Tbs. mixed dried herbs
Put carrots, 1 1/4 C. carrot juice, butter, honey and ginger into a medium saucepan and bring to a simmer over medium heat. Reduce heat to medium-low and simmer until liquid has evaporated and carrots are very soft, about 1 hour. Add cream, increase heat to medium, and simmer 3 minutes. Puree carrot mixture and remaining 1 1/4 C. carrot juice in a blender and season to taste with salt and pepper. Cover and refrigerate until chilled.
Divide soup between 4 chilled bowls and sprinkle each with some mixed dried herbs. Serves 4. May also be served hot.