Charred Carrot Soup

Ingredients

• 2 lbs whole carrots


• 2-3 tablespoons Saica Extra Virgin Olive Oil


• 1 tablespoon Oakridge Seasoning Jah Love


• 2 quarts chicken stock


• 2 tablespoons unsalted butter


• 2 tablespoons all-purpose flour


• 1/2 cup Half & Half


• 3 egg yolks, whisked


• 2 cups water


• 2 cups vegetable oil, for frying


• Cattleman's Grill Everything Bagel Seasoning, for garnish

Instructions

• Scrub and rinse carrots before peeling. Save peels to create fried carrot garnish ribbons later.


• Season peeled carrots with olive oil and Oakridge Jah Love Seasoning and place carrots directly on a bed of hot charcoal until char marks are present.


• In a 5-quart Lodge Dutch Oven, bring the charred carrots and chicken stock and bring to a boil.


• Reduce to a simmer and cook for 20-30 minutes, or until carrots are very soft.


• Puree the soup until creamy. Set aside and keep warm.


• Place the butter in a clean 10-inch Lodge Cast Iron Skillet and cook over low heat until melted. Add the flour and cook for 3 minutes, while stirring, making a blonde roux. Deglaze the pan with the carrot soup while stirring constantly. Return all the soup to the 5-quart Lodge Dutch Oven.


• In a separate medium/small bowl, blend together half and half and egg yolks very well.


• Temper the egg yolk mixture with the hot carrot soup.


• Remove from heat, adjust seasoning if needed, and ladle into warm bowls immediately.

• Blanch carrot peels in boiling water, then remove and pat dry.


• Bring 2 cups of frying oil in a 10-inch Lodge Cast Iron Skillet between 350-375℉. Fry carrot ribbons in batches until translucent in color and crispy in texture. Remove with a slotted spoon and place onto paper towel to drain any excess fat.

• Ladle hot soup into warm bowls and garnish with a small pile of carrot ribbons and a sprinkle of Cattleman's Grill Everything Bagel Seasoning.