Ojai Valley Carrot Soup

Name: Ojai Valley Carrot Soup
Yield: Makes 8 cups
Cuisine: United States
Ingredients: 2 tablespoons lime zest; ¼ cup freshly squeezed lime juice; 2 tablespoons crème fraîche; ½ teaspoon sea salt; ½ teaspoon freshly ground pepper; 3 cups Chicken Stock, fresh or canned; 1 tablespoon minced crystallized ginger; 3 tablespoons olive oil; ¼ cup Arborio rice; 4 leeks, whites only; 2 pounds carrots, peeled, tops removed

Preparation info

Makes
8
cups

Difficulty
Easy

Appears in

Thanksgiving Dinner

By Anthony Dias Blue and Kathryn K. Blue

Published 1994

About

This soup may never have been served in the Ojai Valley, a spectacular spot near Santa Barbara, California. Our son Toby was graduated from the Thacher School in Ojai and while we were there for the ceremony, we conceived this recipe.

Ingredients

Soup

4 leeks, whites only
2 pounds carrots, peeled, tops removed
3 tablespoons</

Americas
United States
Ojai
California
Santa Barbara
Soup
Dinner
Gluten-free

Method

Slice the leeks lengthwise, then slice into thin half-moon shapes. Cut the carrots into 2-inch lengths.
In a stock pot, heat the oil and sauté the leeks until soft. Add the carrots, rice, and stock. Bring to a boil, then simmer for 40 minutes. Add the ginger. Cook for an additional 10 minutes.
Purée the mixture in batches in a blende