EXCLUSIVE OFFER
Enjoy one of Celebrity’ s specialty dining restaurants with your $ 100 onboard dining credit
Sail Date Ship Name Itinerary 9 / 28 / 2026
PARTICIPATING SAILINGS:
Celebrity Silhouette
11-Night Boston, Maine & Canada
10 / 12 / 2026 Celebrity Xcel 11-Night Spain, Portugal & Morocco 2 / 7 / 2027 Celebrity Solstice 12-Night Thailand & Vietnam
For soup:
Ingredients:
¼ cup extra virgin olive oil 1 leek, sliced ½” 1 onion, sliced ½” 1 stalks celery, sliced ½” ½ tsp garlic, chopped 2 tbsp ginger, chopped
12 California bunch carrots, thinly sliced( set 2 aside whole)
2 quarts vegetable stock
1 sachet( ½ tsp each coriander, fennel, peppercorns, parsley, thyme)
1 pint fresh carrot juice 1 lime, zested and juiced
For whipped cream: 1 cup heavy cream 1 tbsp cilantro, finely chopped 1 lime, zested
For shrimp: 2 tbsp extra virgin olive oil 18 large shrimp peeled and deveined 1 clove crushed garlic 1 tsp chili flakes Salt and pepper to taste
CHILLED CARROT SOUP
Instructions:
01 For soup: In large pot over medium heat, start with 2 tbsp of olive oil, sweat the leek, onion, celery ginger until very tender, about 15 mins.
02 Add carrots, salt and pepper, and then continue to sweat for 10 mins more.
03 Add stock and sachet then simmer for 20 mins until carrots are very tender.
04 Puree the soup until it is very smooth and strain it through a fine mesh sieve.
05 Chill the soup for several hours until cold.
06 Add the fresh carrot juice then season with the lime juice.
07 Take one of the carrots that were set aside and use mandolin or peeler to make very thin lengthwise shavings. Store shavings in ice water. When ready to serve, drain the water and pat dry.
08 Dice the remaining carrots into ½” x ½” pieces. Heat the remaining olive oil in a small saute pan and toss in carrots. Gently cook until tender, about 7 mins. Season with a squeeze of lime and refrigerate.
09 For whipped cream: In a large bowl, whip the cream to medium peaks then add in the chopped cilantro leaves and lime zest. Season the cream with salt and pepper to taste, store in refrigerator.
10 For shrimp: In a medium sauté pan, bring the olive oil to medium heat. Toss in the garlic and then cook the shrimp for about 2 mins on each side or until they are fully cooked. Season with chili flake and salt, store in refrigerator.
11 To serve: Arrange carrot shavings, cooked carrot, shrimp, cilantro leaves, lime zest and dots of whipped cream over soup in a serving bowl.
12 CULINARY COLLECTION FROM VINE TO DINE 1 3