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1
Peel the carrots.
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2
Juice half of them with a vegetable juicer, set aside the juice, and discard the solids.
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3
Slice the rest into <A 1/4a discs.
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4
Juice the ginger as well, and set aside the juice.
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5
Peel and thinly slice the onions.
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6
Cook over low heat with the butter, A 1/2 tsp sugar, and A 1/2 tsp salt for 30-60 minutes.
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7
Stir occasionally.
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8
You want to caramelize the onions lightly but not burn them at all.
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9
Add the garlic cloves (smashed or halved), the sliced carrots, the curry powder, and the remaining salt and sugar.
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10
Cook for 30 minutes, stirring occasionally.
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11
Move on if the onions start to get too dark.
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12
Add the carrot juice, stock (and if necessary, water) to completely cover the vegetables.
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13
Add 1 Tbsp.
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14
ginger juice and bay leaves.
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15
Increase to a boil and cut back to a simmer.
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16
Cook for 60 minutes.
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17
Let the soup cool (I go overnight).
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18
Fish out the bay leaves and purAe the soup, either in batches in a food processor or with a hand blender.
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19
Before serving, heat the soup.
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20
Hand-blend again if necessary until itas completely smooth.
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21
Adjust the seasoning with salt and rice vinegar.
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22
Take the soup off the heat and whisk in the crA me fraiche.
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23
Plate the soup and lay A 1/4-A 1/2 tsp sesame oil on top of each serving.
