Roasted Carrot Soup

• 1kg carrots
• 3 tbsp olive oil
• 2 tbsp unsalted butter
• 2 small yellow onion
• 4 cups veg broth
• 2 cups water
• 4 garlic cloves
• aromatics
• thyme?
• bay leaves
• parsley
• lemongrass
• aleppo pepper flakes
• toasted pistachios or cashews
• fresh cheese, goat cheese
• sour cream or heavy cream
• pinch of nutmeg (per bowl)
• chives
• 50g fresh coriander
• 100ml neutral oil
• A spritz of lime or lemon juice

Roast Carrots

Steps

1. Preheat the oven to 200c*
2. Line a large rimmed baking sheet with parchment paper for easy cleanup, if desired.
3. peel, cut to 2 inch pieces
4. 2 tbsp olive oil + 1/2 tsp salt, toss, pan, single layer
5. 25-35 minutes (depending on girth and type)

Corriander Topping

Steps

1. while the above is cooking
2. whizz the coriander, neutral oil and citrus juice to a puree, then season to taste

Soup

Steps

1. when carrots are about 10 minutes from being done
2. 1 tbsp olive oil
3. onion +1/4 tsp salt, medium soften until clear for 5-7 minutes
4. add the garlic, aromatics
5. Cook until fragrant while stirring constantly, about 30 seconds to 1 minute.
6. Pour in the vegetable broth and water, while scraping up any browned bits on the bottom with a wooden spoon or sturdy silicone spatula.
7. add carrots, bring to boil
8. simmer 15 minutes
9. put into blender (immersion sucks for this)
10. coriander oil, cream, swirl & make pretty
11. bits of fresh cheese or goat cheese
12. some pistachios
13. aleppo flakes
14. chives

Notes

• • oven at 200 took quite almost 40 minutes and had to do last 5 at broil, consider a higher temperature up front