Chilled carrot soup with sweet pea cubes

1 cup buttermilk

½ cup frozen sweet peas

2 tablespoons extra-virgin olive oil

2 medium shallots, thinly sliced

2 pounds carrots, peeled and sliced into 1-inch rounds

2 teaspoons ground cumin

1 teaspoon ground coriander

2 cups vegetable stock

2½ cups carrot juice

2 teaspoons lemon juice

1 teaspoon freshly grated ginger

½ teaspoon kosher salt

Pea shoots for garnish

Mix the buttermilk and peas in a blender and process until smooth. Fill each section of an ice cube tray with mixture. Freeze until solid. In a saucepan, heat oil over medium high. Add shallots and saute for 5 minutes or until softened. Add carrots. Sprinkle with cumin and coriander and stir to coat. Add stock and bring to a boil. Simmer for 25 to 30 minutes or until carrots are softened. Transfer mixture to a blender. Add carrot juice, lemon juice, ginger and salt and blend until smooth. Allow to cool slightly then refrigerate. Remove soup from refrigerator 10 minutes before serving. Divide, with cubes, among four soup bowls. Garnish with pea shoots and season with pepper.

Serves four.

- From Shape magazine