Deborah Madison's Ivory Carrot Soup with a Fine Dice of Orange Carrots

040813-247316-cook-the-book-ivory-carrot-soup.jpg

[Photograph: Christopher Hirsheimer and Melissa Hamilton]

I am a big fan of rainbow carrots, so I'm no stranger to surprisingly stark white carrots. Yet Deborah Madison's Ivory Carrot Soup from her new cookbook Vegetable Literacy was still a bit of a mind game for me. The finished soup tasted purely of carrot, but my eyes were convinced that I was slurping down potato-leek or some kind of parsnip concoction. Served with a warm slice of buttered bread, this soup is the perfect winter-spring transition meal.

Why I picked this recipe: Carrots are sweet enough to seem like a spring vegetable, but easy to find even before the first asparagus breaks the ground.

What worked: Elegant and striking, this carrot soup would have been the perfect tricky dish to serve on April Fool's.

What didn't: I'm not sure what the benefit was to heating 3 cups of broth while simmering the carrots with 1 cup. Next time, I'll just add it all at once. I'd also probably drop the sugar next time; carrots are sweet enough on their own.

Suggested tweaks: The recipe will, of course, work with any color carrots you've got. I used vegetable stock instead of water or chicken broth--all three would work fine.

As always with our Cook the Book feature, we have five (5) copies of Vegetable Literacy to give away this week.

About the author: Kate Williams is a freelance writer and personal chef living in Berkeley, CA. She is a contributor to The Oxford American, Berkeleyside NOSH, and blogs at cookingwolves.wordpress.com.

Serious Eats Newsletters

Keep up with our latest recipes, tips, techniques and where to eat!

Comments can take up to a minute to appear - please be patient!

Previewing your comment: