Name: Mussel and Carrot Soup
Yield: Makes 6 servings
Ingredients: 2 tablespoons olive oil; 2 shallots, finely chopped (1/2 cup); 1/4 cup finely chopped peeled fresh ginger; 4 garlic cloves, chopped; 2 teaspoons curry powder; 1 cup dry white wine; 2 (3-inch) fresh tarragon sprigs; 3 lb mussels (8 dozen; preferably cultivated), scrubbed well and beards discarded; 1 cup chicken stock or low-sodium chicken broth; 3 cups fresh carrot juice; 2 (8-oz) bottles clam juice; 1/3 cup fresh lime juice; 1 tablespoon sour cream

Gah Yan Tsui writes, via gourmet.com: "I recently enjoyed a delicious lunch at Aquavit in New York City. Marcus Samuelsson makes an incredible mussel and carrot soup. Would it be possible to acquire the recipe?"

This soup tastes much better when made with fresh carrot juice. If you don't have a juicer, you can get some at your nearest natural foods store.

Active time: 30 min Start to finish: 45 min

Recipe notes

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