Raw Mirepoix Soup with Shoestring Carrot Crisps by Ingrid Weithers-Barati

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Raw Mirepoix Soup with Shoestring Carrot Crisps by Ingrid Weithers-Barati

Posted in Side Dishes, Spreads, Dips, Cultured Foods and Appetizers on 2010-11-24

Difficulty 5 minutes Serves 4-5 cups

The French named Mirepoix is a mixture of three diced vegetables: carrots, celery, and onion. It is traditionally used as a flavor base for soups, sauces, stews, and a wide variety of recipes. For this recipe the soup base is the soup.

Ingredients

Soup

3 cups diced carrots

1 cup diced celery

1/2 cup diced yellow or white onion

1 tablespoon fresh squeezed lemon juice

1 1/2 tablespoons extra virgin olive oil

1-2 tablespoons agave, or preferred sweetener

1 teaspoon lightly chopped fresh thyme leaves

Sea salt and freshly ground white pepper, to taste

1 1/2 cups filtered water, add more if needed

Shoestring Carrot Crisps

1 carrot, thin julienne strips

1 teaspoon extra virgin olive oil

1/2 tablespoon onion granules

1/2 tablespoon garlic granules

Directions

Soup

1) Blend all ingredients in a blender. Adjust seasoning, if necessary. Enjoy.

Shoestring Carrot Crisps

1) Combing the julienne carrot strips and remaining ingredients in a bowl and combine to coat well.

2) Arrange in clusters on a dehydrator tray. Place in the dehydrator at 115-118 degrees.

3) About 1 1/2 hour or so into dehydrating, lift pieces of carrot string from each cluster and lift from the center to add height and form. Continue dehydrating for another 7-8 hours or until each cluster is completely dry and crispy.