Carrot & Celery Root Soup with Lavender & Herbs de Provence

 

All Photos © Christine Elise McCarthy 2013

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This soup isn’t enormously different from my Carrot & Pumpkin Lavender Soup except that it uses celery root rather than pumpkin.   The celery root adds a creaminess to the soup that makes the cup of heavy cream I included very optional – without which (the cream) this soup is vegan & very light!   The culinary lavender I included is also probably optional but I do recommend buying some & experimenting with it.  It adds an olfactory sensation that is as soothing as the warm soup itself is.

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Carrot & Celery Root Soup with Lavender & Herbs de Provence

INGREDIENTS

2 lbs carrots – sliced

2 celery roots – peeled & cubed

1 large onion – diced

1 leek – sliced (white part only)

4 garlic cloves – chopped

5 TBS lavender

3 TBS olive oil

2 TBS herbs de Provence

1 cup dry white wine

1 cup heavy cream (optional)

2 TBS butter (or vegan option)

1 tsp nutmeg

1 tsp dry ginger

4 TBS sugar

Creme fraiche (as garnish) – optional

S&P to taste

Cheesecloth or other fine straining device

DIRECTIONS

Boil 4 cups of water & add the lavender.  Remove from heat & allow to steep for at least 10 minutes.  Using cheesecloth – strain the lavender out & reserve the water.

Heat the olive oil in a large stock pot.  Saute the garlic, onion, leek & herbs de Provence a few minutes or until the onion is translucent.  Try not to brown them.  Add the white wine & bring to a boil.  Add the carrots & celery root & the lavender water.  Bring to a boil & reduce heat to medium & simmer until the carrots & celery root are soft (20 minutes or so – depending on the size of the cubes) – adding water if needed to keep the vegetables covered.  Add butter (if using) and the nutmeg, ginger & sugar.  Stir to dissolve the sugar & distribute the spices.

The soup is ready to be pureed.  You might want to let it cool a bit to avoid scalding yourself.   You can use an immersion blender or a traditional blender & puree the soup in batches.  Once it is creamy, return it to heat & add heavy cream (if using) and salt & pepper to taste.  Garnish with fresh cracked pepper or a dollop of creme fraiche.  Serve!

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Carrot & Pumpkin Lavender Soup

 

All Photos © Christine Elise McCarthy 2012

PRINT THIS RECIPE

Carrot & Pumpkin Lavender Soup

Ingredients:

3 tablespoons olive oil

1 medium onion, chopped

3 cloves garlic, chopped

1 29 oz can Pure Pumpkin

3 cups chopped carrots

1/2 cup dry white wine

3 cups water

1 tsp salt

2 1/2 cups half and half

2 tablespoons dried culinary lavender blossoms (http://www.amazon.com/JR-Mushrooms-Specialties-Culinary-Lavender/dp/B0002NYO20)

1 tablespoon butter

1/2 teaspoon nutmeg

1/2 teaspoon ground ginger

3 TBS raw sugar

Sour cream and/or half & half for garnish

Cilantro or mint sprig – decoration only.  🙂

Boil the water and add the lavender. Remove from heat and let it steep for 10 minutes. Strain the lavender out of the water with cheesecloth.

In a saucepan over medium fire, heat the olive oil and cook the garlic and onions for 3 minutes.

Add the chopped carrots and stir for 5 minutes.  Pour in the wine and let it boil. Add the lavender infused water and bring it to a boil; reserve 1/2 a cup of lavender water.  Add the canned pumpkin.  Mix well.  Lower the heat and let it simmer for 15 minutes or until the carrots are soft. Let it cool. Once it is cool enough to blend without risk of scalding yourself, puree it in a blender in batches until smooth.

Melt the butter in a pan.  Add the half and half, the remaining lavender water and mix well.  Add this to your pureed carrots & pumpkin. Mix well. Add nutmeg, ginger, sugar and season with salt. Let it simmer for another 10 minutes.

Ladle the soup into individual bowls and pour a thin stream of half & half in a pretty pattern into each bowl of soup.  Add a dollop of sour cream (if you are using it) and garnish with cilantro or mint sprig (if you have it).  Parsley or sage would also work.  It is just decoration after all.  Crack fresh pepper over each bowl & serve.