Roasted Carrot Soup With Meyer Lemon And Rosemary

• 1/2 tablespoon unsalted butter or ghee
• 2 tablespoons olive oil
• zest from 1 Meyer lemon
• 2 teaspoons minced fresh rosemary leaves
• 1/2 tablespoon sweet Hungarian paprika
• 1 teaspoon Maldon salt flakes, to taste
• 1/4 teaspoon fresh milled pepper
• 1/4 cup semolina
• 2 cups fresh carrot juice, divided
• 3/4-1 cups roasted carrot, pureed
• 2 roasted garlic cloves, pureed
• 1/4 cup roasted parsnip, pureed, optional
• 1/4 cup roasted onions, pureed, optional
• 1 egg
• 1/2 cup buttermilk, plus more for thinning soup, if desired
• 1/2 cup dry white wine, optional
• juice from 1 Meyer lemon (or 2)
• rosemary sprigs for garnish, optional
• chiffonade of basil or mint for garnish, optional
• slices of warmed roast carrot for garnish

1. In a heavy pan melt the butter or ghee. Add the spices, herbs, zest, salt, and pepper. Pour in the olive oil and continue to heat. Stir in the semolina and take off the heat.
2. Puree the vegetables with one half of the carrot juice. Then pour in the puree mixture into the pan. Return to the pan to heat. Keep stirring until everything comes together. Stir in the remaining carrot juice. Test for seasoning and adjust.
3. Whisk the egg with the buttermilk. Slowly add that to the pan, whisking it in. (If you prefer, you can temper the egg mix first before adding to the warm mix.) Keep stirring and bring to a slow simmer. After 5-10 minutes, add the optional wine; stir in the Meyer lemon juice. Add a little more buttermilk, wine and/ or lemon juice if you want to thin the soup. Cook for just a few minutes more.
4. Ladle into bowls. Garnish with warm roasted carrots, rosemary leaves, basil or mint leaves.

unsalted butter, olive oil, zest from, rosemary, sweet hungarian paprika, salt, pepper, semolina, carrot juice, carrot, garlic, roasted parsnip, onions, egg, buttermilk, white wine, lemon, rosemary sprigs, basil, carrot

Taken from food52.com/recipes/9795-roasted-carrot-soup-with-meyer-lemon-and-rosemary (may not work)