- Yield: Makes about 1 cup
- 2 teaspoons extra-virgin olive oil
- 2 large carrots, peeled, trimmed, and thinly sliced
- 1/4 cup thinly sliced sweet onion
- 1/3 stalk celery, peeled, trimmed, and thinly sliced
- 1/4 medium leek, white part only, thinly sliced, washed and dried
- Spice sachet (1/4 teaspoon each, whole fennel seeds, coriander seeds, cumin seeds, white peppercorns, finely chopped parsley, and a pinch of crushed red pepper flakes, tied in a piece of cheesecloth)
- About 3 cups homemade or low sodium canned chicken stock
- 1/2 cup carrot juice
- Juice of 1 lime
- Coarse salt and freshly ground pepper
- Tabasco sauce
In a large skillet, heat oil over low heat. Add carrot, onion, celery, and leek. Cook, until the vegetables are soft but not brown, 15 to 20 minutes. Add the sachet, and enough chicken stock to cover the vegetables. Bring to a boil, and reduce to a simmer, cooking until almost all of the liquid has evaporated, about 30 minutes.
Working in batches no larger than 2 cups, puree vegetables in a blender until very smooth. Let stand until cool. Measure 1/2 cup, and add carrot juice. Season with lime juice, salt, pepper, and Tabasco sauce. Reserve remaining puree for another use.