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How to make a KILLER carrot soup!

By Kelly McCutcheon on 14 August 2017

Put your hand up if you have been doing everything in your power to stay warm this winter?? Our Chef Steph has been been whipping up some amazing soups this Winter keeping our delegates and clients cosy during the cold weather. As our Roasted Carrot Soup with Pistachio Dukkha (GF, DF, V) is always a crowd favourite we thought we would share our recipe!

Roasted Carrot Soup with Pistachio Dukkha (GF, DF, V)

Serves 4

  • 6 to 8 large carrots (about 1 3/4 pounds)
  • 1/4 cup olive oil
  • Salt
  • 6 cups vegetable stock (good quality, not too high in sodium)
  • 1 piece ginger, an inch long, peeled
  • 1 sprig thyme, plus more for garnish
  • 1/2 large sweet onion, chopped
  • 2 large garlic cloves, chopped
  • Freshly ground black pepper

Soup instructions:

  1. Peel and cut the carrots into 1/2-inch rounds. On a rimmed baking sheet, toss the carrots with 2 tablespoons of the olive oil and sprinkle generously with salt. Set an oven rack 6 to 8 inches from the heat source and turn on the broiler. Broil the carrots until they brown and soften, turning them over with a spatula every 5 minutes or so; this should take 15 to 20 minutes.
  2. Meanwhile, bring the stock to a boil, add the ginger and the sprig of thyme and simmer gently for 15 minutes.
  3. Put the onion in a medium stock pot with the remaining olive oil. Brown the onion over medium heat, stirring frequently. Add the garlic, and then add the carrots.
  4. Remove the ginger and thyme from the stock and add the stock to the pot with the onions and carrots. Bring to boil and simmer for 5 to 10 minutes, until the carrots are soft enough to puree.
  5. Use an immersion or a standard blender to puree the mixture until smooth. If the soup seems too thick, add more stock or water and reheat gently. Add salt and pepper to taste. To serve, garnish with chopped fresh thyme.

This soup is an absolute must try, we have all been salivating over it this winter! Did you know that we also serve this soup as a canape? We serve it in small shot glass for guests to enjoy during all functions.

If you have any questions or would like to know the recipe to any other favourites let us know by emailing events@lazyriverestate.com.au and we will do our best to help!!

Until next time!

Kelly

Category: From the Kitchen