Hands-on Time
45 Mins
Total Time
1 Hour
Yield
Makes 4 to 6 servings
Photo: Rinne Allen

How to Make It

Step 1

Peel the carrots, and cut 1 carrot into very thin rounds; reserve for garnish. Cut the rest of the carrots into 1/2-inch pieces.

Step 2

Melt 2 Tbsp. of the butter in a medium saucepan over medium heat. Add the onion, and cook, stirring occasionally, until soft (about 10 minutes). Add the thyme sprigs, jalapeño, sesame, and 1/2-inch cut carrots. Cook for 10 more minutes, stirring occasionally, and then add the stock and kosher salt to taste. Bring to a boil; reduce the heat, and simmer until the carrots are very tender (about 15 minutes). Remove from the heat, and remove the thyme sprigs.

Step 3

Puree the carrot mixture in a blender. Pour the soup back in saucepan, stir in the 1/2 cup yogurt, adjust seasoning with salt, and place the lid on the pan.

Step 4

Melt the remaining 2 Tbsp. butter in a small sauté pan over medium-high heat, and cook until the solids begin to brown. Add the pecans. Toss and toast for about 1 minute. Remove from the heat, and add the vinegar.

Step 5

Serve the soup in bowls. Dollop each serving with the remaining yogurt and the pecan brown butter. Sprinkle with the carrot coins and carrot tops, and finish with a drizzle of maple syrup.

The Broad Fork

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