Carrot Melon Soup

PUREE: 


One ripe cantaloup melon + refrigerate


SAUTEE IN OLIVE OIL:


4 shallots, chopped
3 cloves garlic, chopped
6 jumbo carrots, peeled + chopped
salt + pepper
•Sautee until caramelized


ADD:


•1/2 c white wine to deglaze. Cook until carrots absorb liquid.
•Now add 2 cups water + let come to a simmer.


PUREE:


•Puree carrot mixture + refrigerate.
•Once both the carrot mixture and the melon mixture are both cold, combine + serve. 
•Garnish with basil and a mild olive oil.