Chilled Carrot Soup

8 medium carrots, peeled and thinly sliced

2 leeks, thinly sliced (white part only)

1/2 knob ginger, peeled, grated and juice reserved

1 tablespoon butter

1 quart carrot juice

Salt and white pepper

Honey to taste, about 1 teaspoon

1/4 cup orange juice

1 cup golden raisins

1/2 cup water

1 teaspoon vanilla extract

Olive oil

40 large capers packed in salt, drained

Cumin

1 cup crème fraîche

1/2 bunch fresh dill, chopped

In a medium saucepan over medium heat, add carrots, leeks, ginger, butter and ½ cup carrot juice. Cook for 15 minutes. Reduce heat to low and simmer for 30 minutes. Add remaining carrot juice. In batches, process in a blender; strain mixture through a fine sieve into a bowl. Season with salt, white pepper, honey and orange juice. Chill thoroughly before serving.

In a small saucepan over low heat, add raisins and water; simmer until raisins are plump. Remove the raisins and place in a blender with 3 tablespoons of the water. Add vanilla and blend until a smooth. Place in a squirt bottle.

In a medium pan over medium heat, fry the capers in 2-3 tablespoons of olive oil for 3-5 minutes until crisp. Remove with a slotted spoon, season with salt and dust lightly with cumin.

Whip the crème fraîche until stiff peaks form, season with salt and add dill.

Using a teaspoon each of the crème fraîche mixture, form into oval shapes called quenelles. To plate, place one or two quenelles in the center of each soup bowl and pour soup around the quenelles. Sprinkle with fried capers and swirls of raisin purée. Serves 8