Chilled Burgundy Carrot Soup with Celery, Belgian Endive and Baby Golden Beets

Recipe from Charlie Trotter's

Adapted by The New York Times

Total Time
20 minutes, plus 1 hour's chilling
Rating
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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. —The New York Times

Featured in: Raw Sophistication: The Great Cooks Discover Noncooking

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Ingredients

Yield:4 servings
  • 15burgundy or other fresh, sweet carrots, peeled and juiced, or 4 cups fresh carrot juice
  • 1tablespoon fresh lemon juice
  • Fleur de sel and ground black pepper
  • 1burgundy or other sweet carrot, peeled and sliced into paper-thin disks
  • 1stalk celery, peeled and thinly sliced diagonally
  • 2leaves Belgian endive, julienne
  • 1baby golden beet, peeled and thinly sliced
  • ½cup frisée lettuce leaves
  • 4tablespoons cold-pressed extra virgin olive oil
  • ½teaspoon fresh thyme leaves
  • 1teaspoon fresh lime juice
  • ¼teaspoon crushed coriander seed
  • 4teaspoons micro arugula or other spicy sprouts, or chiffonade of arugula leaves
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

233 calories; 14 grams fat; 2 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 2 grams polyunsaturated fat; 27 grams carbohydrates; 8 grams dietary fiber; 12 grams sugars; 3 grams protein; 731 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Combine carrot juice and lemon juice, and season to taste with salt and pepper. Refrigerate until chilled, about 1 hour.

  2. Step 2

    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.

  3. Step 3

    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.

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Credits

Adapted from Charlie Trotter's, Chicago

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