Recipe: Cumin Scented Carrot soup with Golden Raisin Chutney

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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.