Chantenay Carrot Soup
Chef Gabriel Frasca of Straight Wharf Restaurant - Boston, MA
Adapted by
June 2009
Yield:6 Servings


5 pounds Chantenay carrots
3 Tablespoons canola oil
1 Spanish onion, peeled and sliced
1 cinnamon stick
1 star anise
2 cloves Salt and pepper


Peel carrots and remove root-ends. Slice 2 pounds of carrots into discs approximately ¼-inch thick. Juice the other 3 pounds of carrots and then pass the juice through a fine strainer.

In a wide, heavy-bottomed pan, heat the oil over a medium flame. Add the sliced onion and sweat until translucent. Add sliced carrots, reduce heat, and stir frequently so that the carrots do not caramelize.

After 10 minutes, season with salt and pepper, and cover with the carrot juice. Place cinnamon stick, star anise and cloves in a cheesecloth sachet and add the spices to soup.

Cover and simmer until the carrots are tender, approximately 25 minutes. Remove the sachet and blend the soup in a Vita-Prep® blender in small batches until the texture becomes creamy. Check the seasoning of each batch as it comes out of the Vita-Prep® blender, and then pass soup though a fine strainer.

Cool the soup down immediately in a chilled metal or ceramic bowl. When ready to serve, reheat soup over medium heat. Add a little fresh carrot juice if soup becomes too thick.