- Serves 4-6
- Brian Streeter
- Pairs well with:
- Chardonnay, Napa Valley
Love soup on a cold day? This recipe for Carrot Soup with Garam Masala and Fromage Blanc, from "The Napa Valley Cookbook" by Dolores and Jack Cakebread with resident Chef Brian Streeter, is sure to warm you up. The fromage blanc is a fresh cheese that is a nice contrast to the creamy carrot soup and the flavors of the garam masala, an Indian spice blend. Enjoy with Cakebread Cellars Chardonnay.
2 yellow onions, halved & thinly sliced
1 tart apple, Pippin or Granny Smith, peeled, cored & thinly sliced
2 Tbsp. extra virgin olive oil
2 Lbs. carrots, peeled & thinly sliced
2 tsp. garam masala or curry powder
6 cups chicken stock
2 tsp kosher salt
1/2 cup fromage blanc*, at room temperature.
1 Tbsp. chopped fresh chives
salt & pepper
Combine the onion, apple, and olive oil in a large saucepan. Heat over high heat and cook for 3 minutes, until softened. Add the carrots and garam masala. Cook for 1 minute. Add the chicken stock and the 2 teaspoons salt. Bring to a boil, reduce the heat to low, and cook uncovered on a low simmer for 20 minutes, or until the carrots are tender. Transfer to a blender. Put the lid on the blender and remove the vent cover on top. Cover the vent with a towel to release steam. Purée, in batches, until smooth. Return to a saucepan and heat over medium-high heat until warmed through. Season to taste with salt and pepper. Ladle into serving bowls. Add a dollop of fromage blanc and sprinkle with the chives.
Note: Fromage blanc is a fresh cheese that is nearly fat free. It tastes a little like fresh ricotta with the tang of sour cream. In this recipe it's a nice contrast to the creamy carrot soup and the flavors of the garam masala, an Indian spice blend. There are two producers in Northern California that make fromage blanc, Cowgirl Creamery and Bellwether Farms. The cheeses vary slightly in texture and taste as will cheeses from other producers. If these brands aren't available where you live, seek out a local producer for the best product.
Reprinted with permission from "The Napa Valley Cookbook" by Dolores & Jack Cakebread with resident chef Brian Streeter. Copyright© 2003 Ten Speed Press, Berkeley CA.