Inspired by Haven (Carrot Coconut Ginger Soup)

Often I am asked what is my favorite restaurant in Oakland. I can answer, without question, Haven in Jack London Square. Open for just over a year Haven is an outstanding example of the talent and fine dining Oakland is attracting. Haven's cuisine is probably best described as New American, or better yet, New California Cuisine. Chef Kim Alter's* dishes are among the most creative I have personally sampled. She is particularly adept with vegetables and grains. Two of her dishes score in the top two positions on my list of best food I have ever eaten. The menu at Haven changes frequently and some of the best dishes evolve with the change in season. I view this as the mark of a truly great restaurant, and ultimately a great chef. I hate to harp on a new idea, and I understand the argument for consistency. But, with Americans amidst our own food renaissance, diners attitudes are changing. This is paving way for chefs to boldly express themselves through their food. I believe that one day some of their menus will be widely accepted as a fine art.

While I am sure by the time this post is published the menu at Haven will have changed; it is worth mentioning the two dishes I will never forget. On my first visit to Haven I ordered Smoked Black Rice and Squid. I was initially intrigued by the smoked black rice, but a bit apprehensive about the squid. Squid is a difficult ingredient to work with. When cooking it quickly it should only be cooked for between one and two minutes. Further cooking by even 30 seconds can take it to a texture not unlike rubber bands. When braising squid, in soups for example, it must be cooked for upwards of 40 minutes to return it to a softer texture. This dish was executed perfectly! The smokey flavor of the rice came through just beyond a hint and complemented the nutty flavor of the rice. The squid was softened nicely with just a bit of bite. I gather a similar dish is now being served with Uni (Japanese sea urchin) which I must try!

The second dish came from the chef's tasting menu on my second visit. This is perhaps the most creative dish I have ever eaten. Served in a fairly small portion, probably due to its richness, was a Sunflower Seed Risotto. I was assured that this dish was cooked exactly as you would a risotto, but with sunflower seeds instead of rice. This risotto was nutty, rich, and perfectly al dente; the flavor was exquisite! I suspect that duck stock was used as apposed to chicken stock used in a more traditional risottos.

Much of the allure behind eating at places like Haven is being exposed to these creative dishes. Some of the techniques and equipment used in preparing these dishes are a bit beyond my capabilities as a self-taught home cook, but that never prevents me from drawing on these dishes for inspiration.

The recipe in this post is my take on the Carrot Coconut and Ginger soup from the chefs tasting menu at Haven. The soup was served with an accoutrement of "compressed apples" made by soaking apples in ginger beer in a vacuum bag. The apples paired perfectly with the ginger and carrot. I don't have a vacuum sealer and I was looking for something a little simpler. I made eight trials of this soup before settling on this recipe. I am quite pleased with this version. This soup is simple, delicious, and makes an impressive first or second course. Be sure to read the notes section of the recipe.

If you are an adventurous eater I highly recommend the chef's tasting menu when visiting Haven. Call first and make a reservation. If you want to be a little more in control of your meal you really can't go wrong with anything on the menu. I highly recommend ordering anything made with grains or duck.

* I do not personally know Chef Kim Alter, but it is important to mention her name because the dishes at Haven are of her own vision and she deserves every bit of credit for her part in the success of Haven.

(My recipe for Carrot Coconut Ginger Soup inspired by Haven Restaurant, Oakland CA follows)


Carrot Coconut Ginger Soup
(inspired by Haven restaurant, Oakland, CA)

• 4 tablespoons butter
• 1 tablespoon olive oil
• 1 yellow onion, chopped
• ½ teaspoon ground white pepper
• ½ teaspoon ground ginger
• ¼ teaspoon cinnamon
• 1 ½ + ½ ounces (by weight) fresh ginger finely chopped or grated, divided
• 1 small white sweet potato, 1/2 inch dice
• 1 pound 6 ounces diced carrot (about two bunches)
• 4 cups chicken or vegetable stock
• 2 tablespoons honey
• ¾ cups coconut milk
• salt to taste

Heat stock to a simmer. Preheat a 4 quart saucepan. Melt butter over medium heat and add olive oil. Saute onions until quite soft but not brown, about 7-8 minutes. Add white pepper, ground ginger, cinnamon and 1 ½ ounces of the fresh ginger. Saute for 1 minute more. Add sweet potato, carrots and stock. Bring to a low boil then reduce heat and simmer for 20 minutes. Add honey and remaining fresh ginger. Continue to simmer until the carrots are soft, about 10 minutes more. Remove from heat. While hot use an immersion blender* to puree the carrots until very smooth. Blend in coconut milk. Add salt to taste. Cover and let stand for 5 minutes. Stir and serve with a drizzle of olive oil.

 Notes: The ginger can be a bit tricky to balance. Depending on how strong your ginger is you may elect to add more or less. If a milder ginger, such as those available in Thai markets, is available do try and use it.
I have made this soup with both vegetable and chicken stock. Both add their own dimension of flavor and both are perfectly acceptable. However, I would only make this soup with a rich home made stock.
* If you do not have an immersion blender you can blend this in a blender, but it's hot, so be careful.
If you wish to make a vegan version of this soup use olive oil instead of butter and obviously use vegetable stock.