|Chilled Carrot Soup with Herb Float
2 cups fresh carrot juice
1/2 cup water
1 teaspoon butter
1 teaspoon honey
pinch of curry powder
pinch of sea salt
In a saucepan place carrots, carrot juice, water, butter, honey, curry powder, and salt.
Heat to a boil and lower heat to simmer; continue to simmer until carrots are tender.
Transfer carrot mixture to a blender and blend until smooth.
Place blender in refrigerator until chilled, at least an hour.
1/3 cup sour cream or creme fraiche
2 chives, finely chopped
2 sprigs of tarragon leaves, finely chopped
2 sprigs of parsley, finely chopped
Whip sour cream and stir in chives, tarragon, and parsley
To serve, put chilled carrot soup in chilled bowls and top with a teaspoon of herb float.