Instructions: Simmer carrots, 2 1/2 cups carrot juice, butter, honey and dash curry powder, if desired, in saucepan until liquid has evaporated, about 1 hour. Add cream, bring to simmer and cook 3 minutes.

Puree in blender with remaining carrot juice until smooth, about 2 minutes. Push through fine mesh strainer, and season with salt and pepper to taste. Chill 1 hour.

Divide among 6 chilled soup bowls and garnish with sweet pea shoots.

This recipe yields 4 servings.

Chefs note: The canape chef at the French Laundry glazes the carrots not in water, but in carrot juice for an amazingly intense and fresh burst of cold carrot flavor.

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