Ingredients
2 tablespoons unsalted butter
1 small onion, coarsely chopped (about 3 ounces)
1 pound carrots, peeled and cut into coins about 1/2 inch thick
1/2 cup dry sherry
3 cups low-sodium chicken stock
1/4 teaspoon vanilla extract
Pinch cayenne
1/2 cup carrot juice
Kosher salt to taste
Garnish
Plain whole milk yogurt
Chive oil (recipe below)
Preparation
For the soup, melt the butter in a large saucepan or pot over medium heat. When the butter stops foaming and starts to brown, add the onions and cook, stirring occasionally, for 2 to 3 minutes, until they begin to soften. Add the carrots and sprinkle with salt. Cook for another 5 to 6 minutes until onions are very soft and carrots have begun to soften.
Turn the heat to high and add the sherry. Bring to a boil and cook until most of the sherry has evaporated.
Turn the heat back to medium and add the chicken stock. Bring the soup to a simmer and cover. Cook for 20 to 30 minutes, until carrots are very soft. Stir in the vanilla and cayenne.
Remove from heat and let cool slightly.
Pour the soup into a blender and puree until smooth. (If soup is still hot, work in batches and be careful to hold the lid on firmly.) If soup is not completely smooth, pour it into a bowl through a medium sieve.
Return the puree to the pot and stir in the carrot juice. Bring just to a simmer and add salt to taste. To serve, drizzle with a little chive oil and yogurt.
Chive Oil
1/2 ounce fresh chives, coarsely chopped
1/4 cup olive oil
Place the chives and oil in a small food processor, blender or chopper. Blend on high speed until completely smooth and bright green. Press through a fine mesh strainer. Keep refrigerated for up to a week. (Try the leftover chive oil in salad dressings or drizzled over other vegetables.)
