Makes 4 servings
6 lbs carrots, peeled
1/4 cup onion, thinly sliced
1 tsp salt
1 tsp white balsamic vinegar
Cut half of the carrots into very thin slices, about 1/8 inch, using a mandolin if you have one.
Place the remaining carrots into a juicer and juice until you have 3 cups.
Place the sliced carrots and onion into a medium to large Dutch oven and add 2 cups juiced carrot to cover. Reserve the rest of the juice and place in the refrigerator to chill. Place the Dutch oven over medium heat and cook the carrots until they break apart easily, about 30 minutes, stirring often to avoid carrots burning. If carrots are sticking to the bottom, switch the mixture into a new pot and lower the heat a bit.
Once the carrots are soft, purée the soup in a blender in small batches. Pass the soup through a fine mesh sieve for a smooth consistency.
Chill soup until very cold. It will appear very thick at this point. To finish, combine the fresh carrot juice with the soup base and stir until combined. Add the white balsamic vinegar and stir.
Recipe courtesy of Chef Chip Roman.