(makes 8 serves)
Usually served with Crayfish Medallions or other seafood for a very stylish soup, this is very tasty and warming by itself, with the herb picks carrying through the sense of lightness.
2 litres (8 cups) fresh carrot juice*
500ml (2 cups) sauvignon blanc
185ml (3/4 cup) lemon juice
*To make 2 litres of fresh juice you will need about 4.2kg of fresh carrots
180g (1 + 1/3 cups) finely chopped shallots
1 tsp flaky sea salt
4 tsp finely grated ginger
- Pour carrot juice, sauvignon blanc and lemon juice into a large, wide-based pot.
- Add shallots and salt. Place over a medium-high heat and bring to a boil.
- Add ginger and simmer rapidly till liquids have reduced by half.
- Strain and discard all solids. Season with extra salt and pepper if necessary and reheat to serve.