CHILLED BURGUNDY CARROT SOUP WITH CELERY, BELGIAN ENDIVE AND BABY GOLDEN BEETS
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.
Provided by The New York Times
Categories soups and stews, appetizer
Time 1h20m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Combine carrot juice and lemon juice, and season to taste with salt and pepper. Refrigerate until chilled, about 1 hour.
- 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.
- 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.
Nutrition Facts : @context http, Calories 233, UnsaturatedFat 12 grams, Carbohydrate 27 grams, Fat 14 grams, Fiber 8 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 730 milligrams, Sugar 12 grams
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Puspa Rokka
[email protected]This soup is a crime against humanity. It should be illegal to make.
Wilson Maina
[email protected]This soup is a culinary abomination. It should be banned from all kitchens.
Casey Mcbreairty
[email protected]This soup is the worst thing I've ever eaten. I'll never make it again.
Khanal Pradip
[email protected]This soup is disgusting. I wouldn't recommend it to anyone.
Zara Elis
[email protected]This soup is a waste of time and money. It's not worth the effort to make.
Motilal Yadav
[email protected]This soup is too complicated to make. I prefer simpler recipes with fewer ingredients.
Yulanda Hall
[email protected]This soup is too thick for my taste. I would have preferred a thinner, more broth-like consistency.
Abigail Udoh
[email protected]This soup is way too sweet for me. I would have preferred a more savory flavor.
Amirabbas Gondal
[email protected]This soup is a bit bland for my taste. I added some chopped garlic and ginger to mine and it was much better.
KHEMIKHAL GH
[email protected]I'm not a fan of beets, but I loved this soup. The beets add a nice sweetness and earthiness.
Asma Ashraf
[email protected]This soup is a great way to use up leftover vegetables. I added some chopped zucchini and yellow squash to mine and it turned out great.
Idajili Ibrahim
[email protected]I made this soup for a potluck and it was a big hit. Everyone asked for the recipe.
Robert Pickett
[email protected]This soup is a great way to get your kids to eat their vegetables. It's sweet and colorful, and they'll love the crunchy texture.
Maria Pascoe
[email protected]I'm not a big fan of carrots, but this soup changed my mind. It's creamy and flavorful, with just a hint of sweetness.
Tosan Amatotsero
[email protected]This soup is perfect for a summer lunch or dinner. It's also a great way to use up leftover carrots.
Shehreyar Ashraf
[email protected]I wasn't sure what to expect from this soup, but I was pleasantly surprised. It's light and refreshing, with a slightly sweet flavor.
Chloe Jordan
[email protected]This soup is a bit time-consuming to make, but it's definitely worth the effort. The flavors are complex and delicious.
Abdulwahab Sheikh
[email protected]I made this soup for a dinner party and it was a hit! Everyone loved the unique flavor and the beautiful presentation.
Judith Twikirize
[email protected]This chilled burgundy carrot soup is a refreshing and flavorful summer dish. The celery, Belgian endive, and baby golden beets add a nice crunch and sweetness to the soup. I also like the pop of color from the beets.