Recipe: Carrot–Vadouvan Soup

Carrot–Vadouvan Soup

Named Chef of the Year by Esquire in 2008, Dominique Crenn is at the helm of San Francisco’s Luce, where she expertly prepares internationally influenced California cuisine. At her Beard House dinner this past February, Crenn served this sophisticated vegetarian soup, which is accented with vadouvan, a fragrant spice blend from southern India.

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