Name: Roasted carrot soup
Prep time: 5 min
Cook time: 45 min
Total time: 50 min
Ingredients: 500g carrots; 3 cloves of garlic; 2 onions; 2 medium potatoes; Zest and juice of half a lemon; 2 Tbsp olive oil; 1 piece of stem ginger (candied ginger in syrup); 1 litre vegetable stock; 1 small handful of thyme leaves; 1 small bunch of parsley (chopped)

Roasted carrot soup

26 Mar 2015

by Dinna

Prep Time

5 minutes

Cook Time

45 minutes

Total Time

50 minutes

Background

This carrot soup is spiced up with stem ginger. It's delicious, filling and full of vitamins -perfect for cold days! It's also a good soup for Halloween or could be a delicate starter in a Christmas menu.

Ingredients

500g carrots
3 cloves of garlic
2 onions
2 medium potatoes
Zest and juice of half a lemon
2 Tbsp olive oil
1 piece of stem ginger (candied ginger in syrup)
1 litre vegetable stock
1 small handful of thyme leaves
1 small bunch of parsley (chopped)

Instructions

Preheat the oven to 200C.
Peel the carrots and potatoes, then chop into chunks.
Peel the onions and slice both into 8 segments.
Thinly slice the garlic and ginger .
Place all the chopped and sliced vegetables into a baking tray. Add the oil, lemon zest and lemon juice. Season and toss well. Roast in the oven until the vegetables are just tender (about 30-40 minutes).
Heat the stock in a large saucepan, add the roasted vegetables and juices. Bring to boil, then turn off the heat.
Add the thyme leaves and parsley then, using a liquidizer or hand-held blender, process until smooth and creamy.
Serve warm with crusty bread.

Tips

If you think the soup is too thick, just add more stock! You can also use chicken stock, if you like.

https://cooktogether.com/recipe-items/roasted-carrot-soup/

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