Roasted carrots in a fabulous soup

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.


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s