This recipe is from the kitchen of Executive Chef Ian Rynecki. Serves 8-10 people.

1 cup extra virgin olive oil
1 cup leek, sliced
2 onion, chopped
4 cloves garlic, thinly sliced
1/4 cup ginger, peeled and finely chopped
2 teaspoon cumin*, toasted and ground
1 teaspoon coriander*, toasted and ground
1/2 tsp fenugreek seed*, toasted and ground (optional)
2 tablespoon harissa paste
5 pounds carrots, peeled and roughly chopped
3 quarts vegetable stock
4 tablespoon sherry vinegar
Drizzle of parsley oil or crème fraîche for garnish

*Preferred preparation for spices:  purchase the whole spice then toast gently in a dry sauté pan. Allow the spice to cool, then grind.


Heat the olive oil in a medium stockpot. Add the leek, onion, garlic, and ginger. Allow vegetable mixture to cook for 5-10 minutes over medium heat until vegetables are softened.

Add cumin, coriander, fenugreek, and harissa paste to the softened vegetables. Cook for two minutes before adding the carrots and vegetable stock.

Simmer for 15-20 minutes, until carrots are soft and tender. Transfer soup over to a blender (alternatively you can use an immersion blender) in 4 separate batches. While soup is blending, slowly drizzle in olive oil and sherry vinegar until a smooth texture is reached. Finish by straining soup through a coarse mesh strainer.

Serve hot with a drizzle of parsley oil or crème fraîche.

Pairs well with our 2015 Merlot Reserve.


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