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Chilled Carrot Soup with Spicy Carrot, Cilantro and Kohlrabi Slaw

Mark Steuer - Hot Chocolate
Chicago, IL

Soups & Sides

  • 10lbs market carrots (peeled and rough chopped)
  • 2 large white onions (peeled and chopped)
  • 1 bunch leeks (whites only, rinsed well and chopped)
  • 1 bunch celery (rinsed and chopped)
  • 1 jalapeno (seeded and diced)
  • 1/2 cup peeled and chopped ginger
  • 1 cup halved garlic
  • 1/2 gallon cream
  • 1 cup white wine
  • lemon juice, orange juice, salt, siracha, honey to taste

In a large pot place onions, celery, leeks, jalapeno and garlic and a splash of olive oil. Sweat over low heat until vegetables are soft (no color).

Deglaze with white wine, and reduce by half

Add carrots and cover with cold water. Bring to a simmer and cook until carrots are soft

Add milk and puree, then pass through a chinois or fine sieve

Add lemon and orange juice, salt to taste and 1/2 table spoon siracha and a drizzle of honey. Chill and serve ice cold

Spicy Slaw
  • 4 carrots, julienned
  • 1 kohlrabi, peeled and julienned
  • olive oil, sea salt, lemon juice and siracha
  • cilantro sprouts 

Combine carrots and kohlrabi in bowl and lightly toss in lemon juice, oil, sea salt and a squeeze of siracha
let marinate for one hour.

Place on top of soup and top with cilantro sprouts

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