Roast Carrot Soup
It's the curl up with a good book soup. Smooth and creamy roasted carrots star in this dish with garlic and onions. A great make ahead soup to share with friends too.
Ingredients
- 8 Large carrots
- 1/2 Onion finely chopped
- 2 tbsp olive oil
- 1 Litre Vegetable stock
- 1 sprig rosemary large
- 1 clove garlic large, peeled and crushed
- 1 piece Ginger (about 2 inches long) peeled
- Salt and black pepper to taste
Instructions
- Preheat the oven to 200C
- Peel and slice the carrots into ½ inch rounds, place them on a flat baking tray and sprinkle with 1 tbsp of the olive oil and a good pinch of salt.
- Roast for 15 to 20 minutes until soft and slightly brown.
- Place the vegetable stock in a large saucepan with the peeled ginger and the sprig of rosemary, bring to the boil and simmer gently for 15 minutes.
- In another saucepan sauté the chopped onion in the remaining olive oil until lightly brown and soft.
- Add the crushed garlic and roasted carrots.
- Remove the ginger and the rosemary from the stock and pour over the onions and carrots.
- Bring to the boil and then simmer gently until the carrots are very soft.
- Leave to cool slightly and then puree the mixture until completely smooth, adding a little more stock if the soup seems too thick.
- Season with salt and freshly ground black pepper to taste.
- To serve, reheat the soup gently and serve garnished with a little swirl of crème fraiche and some finely chopped chives.
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