Summer Carrot Ginger Soup with Fresh Herbs

It has so far, been a very dismal summer in Normandy.  I have to say that summer cooking really has not been inspired by balmy-breezy-beach days or sand between the toes BBQ's.....and the last 'summer vegetable' that you would think I would gravitate to would be a carrot   ....

But truth be told, even though it is a root vegetable and available year-round, in a cold soup it shines with vivid flavor and talk about amazing color!

It's natural pairing with another root vegetable, ginger brings a snappy almost citrus flavor to the soup and topped with fresh herbs and plain yogurt, it has a snappy and fresh taste!

 Chilled Carrot Ginger Soup

3 cups grated carrots

4 cups fresh carrot juice

3 small shallots

1 tbs. grated ginger

1/2 cup creme fraiche and/or plain yogurt

fresh herbs

In a saucepan, saute shallots in 1 tbs olive oil.  Add grated carrots and sweat for 5 minutes. Add carrot juice and grated ginger, salt to taste and continue to cook for about 30 minutes on medium heat. (Do not let the soup boil, you want to completely cook the carrots until they are tender, but you do not want a cooked or over-cooked carrot taste.)  Allow soup to come to room temperature and use an immersion blender to puree the soup until completely smooth.  Blend in creme fraiche and refrigerate the soup until chilled.  Garnish with plain yogurt and herbs.

Serving ideas:  If not eaten as a soup-course, the soup is a great appetizer 'shooter' in a small glass, or served in recessed cucumber cups.

It may be the only kind of sunshine I see for a while longer!  But I hope not!

Come on summer!  We are waiting for you!