Lentil Soup with a Curry Crema, Parsley Oil and Fried Carrots

My all-time favorite soup By Emeril Difficulty: Intermediate Prep Time: 1 hour Inactive Prep Time: 10 minutes Cook Time: 1 hour 15 minutes Yield: 8 servings (2 quarts)

3 strips bacon, cut into 1/2-inch pieces 1 large onion, minced (1 cup) 3 carrots, chopped into 1/4-inch pieces (1/2 cup) 1 rib celery, finely chopped (1/2 cup) 4 cloves garlic, minced (1 tablespoon) 1/2 teaspoon ground cumin 1 1/2 teaspoons chopped fresh ginger 2 1/4 teaspoons salt 1/4 teaspoon cayenne pepper 1 pound dried lentils 2 quarts chicken stock 1/2 cup creme fraiche or sour cream 1 tablespoon curry powder 1 tablespoon fresh lime juice 1/4 cup chopped parsley leaves Parsley Oil, recipe follows Fried Carrots, recipe follows In a large saucepan cook the bacon over medium heat until it has rendered most of its fat, 4 to 5 minutes. Add the onion, carrots, and celery and cook until vegetables are softened, about 4 to 6 minutes. Add garlic, cumin, chopped ginger, salt and cayenne pepper and cook for 2 to 3 minutes, or until fragrant. Add the lentils and chicken stock and bring to a boil. Use a spoon to skim any foam from the top of the soup, cover the pot and reduce the heat to a simmer and cook, stirring occasionally, until the lentils are very tender, about 30 to 35 minutes. While the soup is cooking, make the Curry Crema by combining the creme fraiche and the curry powder in a small bowl and set aside. When lentils are very tender, puree the soup using a hand-held immersion blender until smooth. (Alternately, puree the soup in batches in a blender after it has cooled slightly.) Add water if necessary to achieve the desired consistency. Add the lime juice and parsley, stir to combine, and adjust seasoning, if necessary. Serve garnished with a rounded tablespoon of Curry Crema, drizzle with Parsley Oil, and Fried Carrots. Parsley Oil: 1 bunch parsley, leaves picked and washed 3 cloves garlic 1/2 to 3/4 cup olive oil 2 limes, juiced Salt Freshly ground black pepper In a food processor, add parsley, garlic, olive oil, and lime juice and puree until smooth. Season, to taste, with salt and pepper. Fried Carrots: 1/2 pound carrots, peeled 1/2 cup flour Salt Freshly ground black pepper Preheat a fryer to 350 degrees F. Cut the carrots into long, thin strands on a turning slicer. Alternately, cut the carrots into a julienne on a mandoline. In a large bowl, toss the carrots with flour, salt and pepper, just to coat the carrots with flour. Shake the carrots, to remove excess flour. Place in the fryer and cook until golden brown and crispy, about 2 minutes. Remove from the oil, place on a paper towel-lined plate, and season, to taste, with salt.