2. Transfer the carrots to a food processor and puree until very smooth, slowly adding cooking water as you go. All the water should be incorporated. Add the ginger juice and heavy cream and process.
3. Gently heat the soup before serving, adding a few tablespoons of water if necessary.
4. Serve with julienned oven-roasted carrots and a few leaves from carrot tops.
Notes: To oven-roast carrots: Preheat the oven to 400°. Put the washed, unpeeled carrots in a pie tin or on roasting pan and bake 50 minutes, or until soft. Let cool. Peel. Cut into matchstick-size julienne.
To prepare ginger juice: Peel the ginger with a small, sharp knife. Grate on the large holes of a box grater. Put the grated ginger in paper towel and squeeze the juice from ginger. You will have about 1 1/2 to 2 teaspoons.
From Recipes 1-2-3, by Rozanne Gold.
Raghavan Iyer is a bestselling cookbook author, culinary educator, spokesperson and consultant who specializes in Indian cuisine. In this installment of The Key 3, he shares the techniques behind three of his classic recipes: Smoky Yellow Split Peas, Sweet-scented Pilaf and Indian Slaw.