Recipe
Ingredients:
Carrot soup
So back in this week I went to finish some grocery shopping
and I don’t know what got into me but I bought a lot more carrots than I
should. And now all those carrots got me into thinking what can I do to use
them as much as I can…First on my mind was to bake them, but hey who can eat so
many carrots at once…
Anyway I froze most of them but left some to make this
delicious soup… The rustic feeling that this soup provides, brings me back the
memories of cozy winter holiday breaks that I love to take whenever I can...
700g carrots, cut into batons
2 tbsp. olive oil
2 garlic cloves, skin on
Few thyme sprigs
Small knob of butter
2 onions, finely chopped
700ml chicken stock, made up with 1 cube
6 tbsp. sour cream
Zest of ½ lemon
Parsley for garnishing
Method:
- Heat oven to 200C. Put the carrots, half the oil, the garlic and thyme in a roasting tin. Season and toss everything together. Roast around 45-50 min, or until tender and golden.
- Meanwhile, heat the remaining oil and butter in a large saucepan. Put in the onions and lemon zest and cook over a low heat until soft, for around 10 min.
- When the carrots are done, remove from the oven. Squeeze the soft roasted garlic cloves out of their skins and pop in the saucepan. Tip in the carrots and discard any woody thyme stalks. Pour over the stock, bring to the boil, and then simmer for 10 min.
- Blend the soup with a hand blender, then sieve into a clean saucepan, pressing to get as much liquid through as possible. Add 5 tbsp. of the cream, heat through and season. You can chill the soup for up to 1 day at this point, or freeze for 2 months. Reheat before serving. Serve drizzled with the remaining cream and garnished with parsley.
*Cooking tip: Adjust the thickness with a little water, if
you like it. At the end, if you enjoy sourness pour some lemon juice in…
