DaVinci Master Chef Franklin Becker focuses on healthy eating at his gluten-free The Little Beet restaurant in New York City. He is also the author of a number of cookbooks, including Good Fat Cooking. Chef Becker demonstrated this soup at a master class in part because he was inspired by the land at Thanksgiving Farm. “Ginger and carrots both grow in the ground and are full-flavored,” he says. “One spicy one sweet, so they have a natural affinity to one another. The soup is simple, delicious and very nutritious.”
Recipe excerpted from The Center For Discovery cookbook Feeding the Heart: Recipes, Flavors and the Seed to Belly Philosophy of the Department of Nourishment Arts.
- 1/4 Pound salted butter
- 1 Pound peeled and sliced carrots
- 2 cloves garlic, chopped.
- 1/2 Teaspoon ground turmeric
- 1/4 Teaspoon ground cumin
- 1 Tablespoon grated peeled fresh ginger
- sea salt
- freshly ground black pepper
- water, to cover
- sautéed chunks of lobster, shrimp or scallops, optional
- chopped chives
Place the butter, carrots, garlic, turmeric, cumin and ginger in a large pot and sauté until the vegetables are soft.
Cover with water and simmer until the carrots are tender.
Working in batches, place the carrots in a Vitamix or blender and puree until smooth (you can use a food processor, but the soup will be chunky). Return the soup to the pot and heat through.
Adjust seasoning. For a thinner soup, add a little water. Stir and serve.
For added body, garnish with sautéed chunks of lobster, shrimp or scallops. Finish with a sprinkling of chopped chives.