Carrot Soup

Method

1. Peel the carrots and cut off the green tips; set the tips aside for garnish.
2. Make a broth from the carrot peels by boiling them in water; set aside.
3. Finely chop the onion and sauté in abundant extra virgin olive oil until translucent.
4. Cut the carrots into pieces and add to the pan; sweat them without browning.
5. Add the prepared broth (or vegetable broth) and cook slowly for 10–15 minutes until the carrots are tender.
6. Blend the carrot mixture into a smooth cream; season with a drizzle of oil and salt.
7. For the garnish: bring salted water to a boil and prepare an ice bath. Blanch slices of colored carrots (light first, then red, then dark) for 1 minute and transfer to the ice bath to preserve color.
8. For the ricotta foam: mix cow's milk ricotta with salt, a drizzle of olive oil, and a pinch of cumin until creamy.
9. For the mushrooms: quickly grill or pan-fry button mushrooms. In a separate pan, sauté garlic, bay leaf, and rosemary in oil, then add the mushrooms to marinate briefly.
10. If the soup is too thin, make a quick roux by melting butter and whisking in a small amount of flour; stir into the soup to thicken slightly.
11. To serve: place grilled mushrooms in the center of a bowl, pour the carrot soup around, add a dollop of ricotta foam, garnish with blanched carrot slices, and finish with a drizzle of extra virgin olive oil.