Roasted carrot and ginger soup recipe
Roasted carrot and ginger soup recipe from eGJ |
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Ingredients2 tbsp olive oil4 garlic cloves, crushed 25g piece stem ginger, roughly sliced 1/2 lemon, zest and juice 4 carrots (about 450g), peeled and roughly chopped 2 onions, each cut into 8 wedges 2 potatoes (about 400g), peeled and roughly chopped 1l chicken (or vegetable) stock Handful thyme leaves - handful flat leaf parsley, roughly chopped, plus extra to garnish |
Handy HintFreezes beautifulloy if you resist eating it ALL! |
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Method1. Preheat the oven to 220°C, gas mark 7.First, make the marinade for the vegetables. Pour the oil into a small bowl with the garlic, stem ginger, lemon zest, juice and some seasoning. Mix together. 2. Toss the carrols, onions and potatoes in a large roasting tray with the marinade, ensuring everything is well covered. Roast for 40-50 minutes, tossing halfway through, until tender. 3. Heat the stock in a small pan until boiling, then blitz with the roasted vegetables and the herbs in a food processor (or use a stick blender) until silky smooth. Adjust the consistency with a little water, if necessary. Season and serve sprinkled with extra chopped parsley. | |||||||||||||||||||
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