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Categories:
carrots unsalted butter yellow onion thyme red jalapeno ground sesame seeds chicken stock kosher salt yogurt pecans sherry vinegar carrot tops maple syrup
Viewed: 46 - Published at: 8 years agoIngredients
- 1 pound carrots
- 4 tablespoons unsalted butter, divided
- 1 medium yellow onion, minced
- 2 sprigs fresh thyme
- 1 red jalapeno, minced
- 2 tablespoons ground sesame seeds (not tahini - pulse them in a food processor or spice grinder)
- 1 qt. chicken stock
- Kosher salt
- 1/2 cup plus 2 Tbsp. plain Greek yogurt
- 1/4 cup crushed pecans
- 1 tablespoon sherry vinegar
- 2 tablespoons chopped carrot tops
- Maple syrup to taste
Method
- Peel the carrots, and cut 1 carrot into very thin rounds; reserve for garnish. Cut the rest of the carrots into 1/2-inch pieces.
- Melt 2 Tbsp. of the butter in a medium saucepan over medium heat. Add the onion, and cook, stirring occasionally, until soft (about 10 minutes). Add the thyme sprigs, jalapeno, sesame, and 1/2-inch cut carrots. Cook for 10 more minutes, stirring occasionally, and then add the stock and kosher salt to taste. Bring to a boil; reduce the heat, and simmer until the carrots are very tender (about 15 minutes). Remove from the heat, and remove the thyme sprigs.
- Puree the carrot mixture in a blender. Pour the soup back in saucepan, stir in the 1/2 cup yogurt, adjust seasoning with salt, and place the lid on the pan.
- Melt the remaining 2 Tbsp. butter in a small saute pan over medium-high heat, and cook until the solids begin to brown. Add the pecans. Toss and toast for about 1 minute. Remove from the heat, and add the vinegar.
- Serve the soup in bowls. Dollop each serving with the remaining yogurt and the pecan brown butter. Sprinkle with the carrot coins and carrot tops, and finish with a drizzle of maple syrup.
