“The difference in flavor between locally grown carrots and bagged supermarket ones is striking,” [Chef Joe Hovanessian] says. “Roasting them brings the natural sugars out. When you get that blackened edge, they’re caramelized. There’s a fine line between a little black and burnt. If you burn them, start over.”
“The lentils add an earthiness while the light grill on the kale makes a textural change,” he says. Hovanessian likes French green lentils cooked just to tenderness. “They hold their shape well.” Every step in his soup recipe is considered. “The grated carrots add another dimension. We reserve a few, uncooked, to use as garnish.”
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