I’ve had this delicious looking recipe on my desk for weeks and I finally got around to trying it out, it was so quick and easy I can’t tell you.
I popped the carrots in to roast while I was making the children’s tea and it made such a difference to the flavour. I served with a dollop of greek yogurt and a sprinkle of coriander and the whole family had it for lunch today with a hunk of bread and olive oil.
- 6 to 8 medium to large carrots (about 1.5 pounds), peeled and diced into rustic cubes
- 6 cups chicken or vegetable stock
- 1 piece ginger, an inch long, peeled
- 1 small onion (white or yellow), chopped
- 2 garlic cloves, whole
- olive oil
- salt + pepper, to taste
Divide the carrots in half. Place one half of the carrots on a baking sheet. Season with salt and pepper and drizzle lightly with olive oil. Toss to combine. Place in a 375°F degree oven for about 20 minutes, shaking the pan every so often for even cooking. Remove from oven when soft, slightly brown and caramelized.
Meanwhile, bring the stock to a boil in a large saucepan with the ginger, onion and garlic. Bring down to a simmer and cook for about 5 minutes or so until the onions are soft. Add the remaining half of the carrots and simmer for another 5 minutes until the carrots are just slightly soft but not cooked through. Transfer the mixture to a blender.
Add the roasted carrots to the blender with the par-boiled carrots. Blend until smooth. Add salt and pepper to taste and a drizzle of olive oil over each portion to serve.