Recipes A’More

2 pounds carrots plus green leafy carrot tops

5-inch piece fresh ginger

1/3 cup heavy cream (plus 2 tablespoons for garnish)

Peel the carrots, and cut them into 1-inch pieces, saving 1 carrot and the leafy green tops for a garnish. Place the carrots in a medium pot with 4 1/2 cups of water and 1 1/2 teaspoons of salt. Bring to a boil, lower the heat, and cook, covered, for 25 minutes or until the carrots are very soft.

While the carrots are cooking, prepare the ginger juice: Peel and grate the ginger; place in a paper towel, and squeeze over a small bowl to extract the juice. You will have about 1 1/2 tablespoons of juice.

Transfer the boiled carrots and cooking water to a food processor, and process until smooth. Add the ginger juice and 1/3 cup of the heavy cream, and process until very smooth. Return the soup to the pot. Add salt and freshly ground pepper to taste, and add a few tablespoons of water if the soup is too thick. Heat gently.

Blanch 3 tablespoons of the carrot tops in salted boiling water for 1 minute. Refresh under cold water. Ladle the soup into soup bowls, and garnish with a drizzle of heavy cream, paper-thin slices of carrot, and a few blanched greens.