On February 6, 2019
By Rebecca Field
A carrot soup which should appeal to the whole family
Probably not the best time of year to be posting carrot soup recipes, especially as this summer has been so warm. However, I am a wee bit behind with posting up recipe requests and this one has been requested. (Courtesy of a Sophie Grigson cookery book – “Country Kitchen”.)
Serves 8
1kg carrots
2 onions
4cm root ginger
4 cloves of garlic
3 tbs sunflower oil
4 tbs maple syrup
1.5 litres stock
salt and pepper
Garnish: chopped lovage or chopped chives
Preheat oven to 220oC/425oF. Cut the carrots into pieces very roughtly the thickness and length of your little finger. Place them in a roasting tin with the reas of the ingredients except the stock and garnish. Mix thoroughly with your hands, then smooth down lightly. roast for up to an hour, turning occasionally until the veggies are very tender and patched with brown.
Cool slightly, then scrape into a liquidiser, including as much of the sticky residue in the pan as you can get off. Liquidise thoroughly with half the stock.
Put your soup in the pan and add the remaining stock. Heat with plenty of salt to counter-balance the sweetness of the maple syrup.
