Chilled Burgundy Carrot Soup with Celery, Belgian Endive and Baby Golden Beets

Name: Chilled Burgundy Carrot Soup with Celery, Belgian Endive and Baby Golden Beets
Total time: 1 h 20 min
Yield: 4 servings
Cuisine: american
Ingredients: 15 burgundy or other fresh, sweet carrots, peeled and juiced, or 4 cups fresh carrot juice; 1 tablespoon fresh lemon juice; Fleur de sel and ground black pepper; 1 burgundy or other sweet carrot, peeled and sliced into paper-thin disks; 1 stalk celery, peeled and thinly sliced diagonally; 2 leaves Belgian endive, julienne; 1 baby golden beet, peeled and thinly sliced; 1/2 cup frisée lettuce leaves; 4 tablespoons cold-pressed extra virgin olive oil; 1/2 teaspoon fresh thyme leaves; 1 teaspoon fresh lime juice; 1/4 teaspoon crushed coriander seed; 4 teaspoons micro arugula or other spicy sprouts, or chiffonade of arugula leaves

Recipe from Charlie Trotter's

Adapted by The New York Times

Total Time: 20 minutes, plus 1 hour's chilling
Rating: (0)
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This recipe from the late chef Charlie Trotter came to The Times in 2001 as part of a story about the raw food movement, in which every element of every dish is raw, organic and vegan. If you do not have a juicer, buy carrot juice instead. —The New York Times

Featured in: Raw Sophistication: The Great Cooks Discover Noncooking

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Ingredients

Yield:4 servings

15burgundy or other fresh, sweet carrots, peeled and juiced, or 4 cups fresh carrot juice
1tablespoon fresh lemon juice
Fleur de sel and ground black pepper
1burgundy or other sweet carrot, peeled and sliced into paper-thin disks
1stalk celery, peeled and thinly sliced diagonally
2leaves Belgian endive, julienne
1baby golden beet, peeled and thinly sliced
½cup frisée lettuce leaves
4tablespoons cold-pressed extra virgin olive oil
½teaspoon fresh thyme leaves
1teaspoon fresh lime juice
¼teaspoon crushed coriander seed
4teaspoons micro arugula or other spicy sprouts, or chiffonade of arugula leaves

Ingredient Substitution Guide

Preparation

Step 1
Combine carrot juice and lemon juice, and season to taste with salt and pepper. Refrigerate until chilled, about 1 hour.
Step 2
In a medium bowl, combine sliced carrot, celery, endive, beet and lettuce. Toss to mix. Add 3 tablespoons olive oil, thyme, lime juice and coriander. Toss until thoroughly mixed. Season to taste with salt and pepper.
Step 3
Arrange high mounds of salad in four shallow soup bowls. Ladle carrot juice around salad. Drizzle remaining 1 tablespoon olive oil in bowls, and sprinkle with pepper. Garnish with sprouts, and serve.

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