Ingredients:

* 375 ml (1 1/2 cups) cooked carrots
* 60 ml (1/4 cup) carrot juice or chicken broth
* 45 ml (3 tablespoons) butter
* 45 ml (3 tablespoons) unbleached all-purpose flour
* 125 ml (1/2 cup) grated Swiss cheese
* 2 x eggs, separated
* 1 ml (1/4 teaspoon) cream of tartar
* 30 ml (2 tablespoons) honey
* 1 ml (1/4 teaspoon) cayenne, or more to taste Salt and pepper

Directions:

1. In a food processor, purée the carrots and juice or broth until smooth.

2. In a saucepan, melt the butter over medium heat. While stirring, add the flour and cook for 1 minute. Add the carrot purée. Bring to a boil, stirring constantly with a whisk. Season with salt and pepper. Remove from the heat and let cool.

3. With the rack in the middle position, preheat the oven to 200°C (400°F). Lightly butter 6 125-ml (1/2-cup) ramekins.

4. In a large bowl, combine the carrot purée, cheese and egg yolks. Set aside.

5. In another bowl, beat the egg whites and cream of tartar with an electric mixer until soft peaks form. Gradually beat in the honey and add the cayenne. Continue beating until stiff peaks form.

6. Whisk about 1/4 of the egg whites into the carrot mixture. Using a spatula, gently fold in the remaining egg whites.

7. Spoon the mixture into the ramekins, filling them to within 1 cm (1/2 inch) of the rim. Smooth the top. Bake until the soufflés are well risen and the tops are lightly browned, about 18 minutes. Serve immediately.

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