Chilled Young Carrot Soup With Clotted Cream, Pistachios, And Mint

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James Beard


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1 1/2 cups pasteurized heavy cream (not ultra-pasteurized)

1/2 cup of buttermilk

3 medium carrots, peeled and cut into 1-inch rounds

2 1/2 cups carrot juice, divided

1 teaspoon unsalted butter

1 teaspoon honey

Pinch curry powder

Pinch ground coriander

Pinch ground cumin

1/2 cup heavy cream

Leaves from 2 sprigs fresh mint, divided

Kosher salt and freshly ground white pepper to taste

3 tablespoons fine domestic olive oil

2 tablespoons toasted chopped pistachios

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