Carrot and maple syrup soup
I love making this spiced carrot and maple syrup soup when my immune-system is straggling. The combination of ginger and maple syrup makes the soup a bit more interesting so I would happily serve it as a starter at a dinner party too!
Ingredients
Method
- Preheat the oven to 180°C.
- Chop the carrots & onion, then scatter them into a large mixing bowl.
- Mix the oil, maple syrup, garlic and ginger in a small bowl. Pour this mixture over the carrot and onion, season with salt&pepper, then toss well. Transfer the mixture onto a lined baking tray.
- Transfer the mixture onto a lined baking tray, spreading out evenly.
- Bake, turning occasionally, for 25 minutes or so, until the carrot has softened and lightly browned.
- Transfer the carrot mixture and the cooking juices to a saucepan. Add the stock and bring to the boil. Reduce the heat, cover and simmer for 20 minutes.
- Using a stick blender, whizz the mixture until you get a smooth, velvety soup.
- Serve with chopped chives & extra maple syrup or some crème fraîche.