Cream of carrot soup with fire-roasted chiles, toasted pepitos and crumbled feta
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The first time I had the very good fortune of eating at the French Laundry, I was served a small bowl of soup that was intensely carroty with a smoky chile essence. Despite its robust flavors it was still ethereal and light. This recipe grew from trying to recreate that soup, which over time has morphed into its own creation. I love toasting raw pumpkin seeds and sprinkling them over soups, salads and bowls of pinto and black beans. In this soup they add a nice crunchy yen to the soups creamy yang.
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