Honey Roasted Carrot soup

This soup is one of those happy accidents – I decided to try something a little different when making my vegetable soup this time and what resulted was an incredibly tasty and good looking soup! I used purple Dutch carrots which made the soup this beautiful rich colour! This soup is incredibly easy and has minimal ingredients which makes it a fantastic and tasty way to up your vegetable intake. ¬†You don’t have to use the purple dutch carrots, however they are sweeter and give a nice depth of flavour to the recipe.

DF, GF, V – Serves 6 – 8

Ingredients

2 bunch’s of purple dutch carrots

1 half of a butternut pumpkin (about 1 kilo)

1 litre vegetable stock

1.5 litres water

3 cloves garlic, crushed

2 cm piece of ginger, grated

2 tbsp. olive oil

2 tbsp. honey

Coriander and Parmesan – to garnish

 

Method

  1. Preheat oven to 190C fan forced.
  2. Wash carrots and chop both pumpkin and carrots roughly into large cubes.
  3. Place chopped carrot and pumpkin onto a couple of baking trays, drizzle with the honey and half the oil and roast in oven for 20 minutes.
  4. Heat a large saucepan to medium/hot, add remaining oil and add garlic and ginger and saute for 3 minutes.
  5. Add pumpkin and carrot to pan, and cover with stock and water. Bring to a boil, reduce and let simmer for another 15-20 minutes.
  6. Remove from the heat, and let cool slightly before using a hand held blender to puree.
  7. Serve with coriander and shaved Parmesan as a garnish.

 

YEP – its that easy… Enjoy!

 

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