Carrot Saffron Soup

The combination of carrot and saffron echo and complement one another in color, aroma, and taste for a very intriguing effect. The result is an elegant puree that serves well as a first course or a simple accompaniment to a protein-rich salad for lunch.

yield: 6-8 servings |  prep time: 30 minutes  |  cooking time: 1 hour 15 minutes

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ingredients

• 1 pound carrots

• 1 small celery root

• 1 small yam

• 1 cups chopped yellow onion

• 8 cups vegetable stock or water

• 1 teaspoon saffron threads, crushed

• 4 sprigs parsley

• 1 teaspoon salt

• ¼ teaspoon black pepper

• Pinch of cayenne

directions

1. Trim and discard ends from the carrots, then scrub or peel the carrots and cut them into 1-inch pieces. Peel and cube the celery root and yam.

2. Place all of the chopped vegetables along with the stock or water in a 4-quart saucepan. Cover and bring to a boil. Add the saffron, parsley, salt, pepper, and cayenne. Reduce to a simmer and continue to cook, stirring occasionally, until the carrots are very tender, about 45 minutes. Remove from the heat and cool.

3. Puree the soup In a food processor or blender.

4. Return the soup to the saucepan and bring to a boil to reduce and thicken if necessary. Taste and adjust the seasonings. Serve piping hot.

5. The soup may be prepared up to 5 days in advance if refrigerated in an airtight container. It also freezes well for up to 2 months.