Carrot–Vadouvan Soup

Dominique Crenn

Atelier Crenn, San Francisco, CA

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, Crenn served this sophisticated vegetarian soup, which is accented with vadouvan, a fragrant spice blend from southern India.


  • 2 tablespoons butter, divided
  • 1 medium onion, thinly sliced
  • 1/2 fennel bulb, cut into 1/4-inch dice
  • 2 teaspoons peeled, chopped fresh ginger
  • 4 medium carrots, peeled and cut into 1/2-inch rounds
  • 1 tablespoon vadouvan
  • 1/2 cup fresh carrot juice
  • 6 cups vegetable stock
  • 2 tablespoons heavy cream
  • Salt and freshly ground black pepper to taste


Melt 1 tablespoon of the butter in a large saucepan over medium-low heat. Cook onions, fennel, and ginger in butter until onions are translucent, 8 to 10 minutes. Add carrots and cook until soft but not browned, about 15 minutes.

Add vadouvan and remaining butter and cook until spices are fragrant, 2 to 3 minutes.

Deglaze with carrot juice, bring liquid to a boil, and reduce by half, about 5 minutes.

Add vegetable stock. Bring to a boil, then lower heat to a slow simmer and continue cooking until liquid has reduced and the vegetables are fully cooked, about 40 minutes.

Blend the soup in a blender or in the pot with an immersion blender. Once smooth, add cream and season with salt and pepper to taste.

Serve immediately.


5 (1 1/2 cup) servings