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From Tucker Yoder, Executive Chef, Clifton Inn
Yield: 4 servings
Ingredients
- 1 cup Onion, sliced
- .5 head Garlic, finely sliced
- 1 tablespoon Butter
- 1 tablespoon Cumin seeds
- 1 ounce Bourbon
- 3 pounds Carrots, roughly chopped
- To taste Salt and pepper
Procedure
Sauté Onions and Garlic over medium heat until slightly browned about 5 minutes. Add cumin seeds and toast until very fragrant, about 2-3 Minutes. Deglaze with bourbon. Add carrots and cover with water cook until carrots are cooked through. Puree and pass through a fine mesh sieve. Season to taste with salt and pepper.
Golden Carrot Chutney
Ingredients
- .25 cup Water
- 2 tablespoons Malt Vinegar
- 1 tablespoon Honey
- .5 cup Golden raisins
- 1 medium Onion, small diced
- 1 large Carrot, small diced
- 1 tablespoon Capers
- 1 tablespoon Chiffonade Parsley
- To taste Salt and pepper
Procedure
- Heat water, vinegar and honey to boil. Remove from heat add raisins. Allow to sit until cooled.
- Over medium heat, sauté onions and carrots until cooked through, about 2-3 minutes.
- Add capers and raisins as well as any liquid with the raisins. Cook until thick and syrupy, about 2 minutes and then remove from heat. Add parsley and season with salt and pepper.
- Top soup with chutney.
