What a difference, I can’t repeat it enough, to roast vegetables, even for a soup.
Clean 500-600 grams of carrots and leave some of the green part. Cut them in halves. Spread on baking paper. Mix with a little drizzle of olive oil and fresh thyme. Bake for 20 mins in the oven at 180°. Stir halfway.
Chop and fry 4 garlic cloves, 4 cm of fresh ginger and 2 shallots in drizzle of olive oil. Add 1 table spoon of curry powder and 2 teaspoons of dried thyme . Bake shortly. Add the roasted carrots but keep 4 halves as decoration. Add 1 liter of ready made vegetal stock. Allow to simmer for approximately 30 minutes. Blend the soup. Taste, add pepper and salt. Serve each portion with a roasted carrot.
Fabulous recipe thanks to Libelle lekker’magazine.
Doc V's Healthy Kitchen 