Carrot–Vadouvan Soup Recipe | James Beard Foundation
Named Chef of the Year by Esquire in 2008, Dominique Crenn is at the helm of San Francisco’s Luce, where she expertly prepares internationally influenced
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Ingredients
- 2 tablespoons butter, divided
- 1 medium onion, thinly sliced
- 1/2 fennel bulb, cut into 1/4-inch dice
- 2 teaspoons peeled, chopped fresh ginger
- 4 medium carrots, peeled and cut into 1/2-inch rounds
- 1 tablespoon vadouvan
- 1/2 cup fresh carrot juice
- 6 cups vegetable stock
- 2 tablespoons heavy cream
- Salt
- freshly ground black pepper
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