INGREDIENT S

½ stick butter, unsalted

2 tablespoons shallot, minced

2 teaspoons ginger, finely minced

1 tablespoon garlic, minced

3 cups carrots, peeled and diced

3-½ cups fresh carrot juice

2 tablespoons granulated sugar

Kosher salt and freshly ground white

pepper to taste

CARROT SOUPFROM DRY CREEK K ITCHEN

Here’s a simple and delicious make at home soup

from Dry Creek Kitchen’s Chef Scott Romano that

can be complemented by adding your favorite

seafood. Drink with your favorite Sonoma County

white wine.

DIRECTIONS

Melt the butter in a medium saucepot over medium heat. Add the

shallots, ginger, and garlic and saute 2 minutes. Add the carrots

and cook an additional 5 minutes, stirring occasionally. Add

carrot juice and sugar and cook until the carrots are tender, 20-

25 minutes.

Puree the soup in a blender (or with an immersion blender) until

smooth and season with salt and pepper to taste.

DRYCREEKK ITCHEN.COM