This hearty, warming soup is a gorgeous veggie lunch or dinner. Best enjoyed with fresh buttery bread! Roasting the carrots, garlic and onion first creates a lovely flavour. You can adjust the amount of garlic you use depending on your preference. I actually used six cloves which was possibly slight overkill. I love roasted garlic, but it was possibly more garlic soup with carrot though, so stick with amended quantity below.
I had this with my first ever homemade sourdough loaf! That's a whole separate post (what a process), but picture below because I'm well chuffed with it!
Ingredients
600g carrots
1 red onion
3-4 garlic cloves
2tbsp fresh rosemary, chopped
olive oil
1 sweet potato
750ml vegetable stock
2 tbsp tomato paste
salt and pepper
Method
1. Preheat the oven to 200C. Roughly chop the carrots and red onion, add to a roasting tin with the whole garlic cloves (keep the skin on), drizzle with olive oil, season and add the rosemary. Mix to combine and roast for 45 minutes, turning a couple of times so the veg cooks evenly.
2. Peel and chop the sweet potato into chunks. Bring 750ml of vegetable stock to a simmer and add the sweet potato. Simmer for 10 minutes or until the potato is soft.
3. Add the roasted vegetables to the stock, squeezing the garlic cloves out of the skins first. Use a stick blender to blend into a thick, smooth soup. Add the tomato paste and season to taste. Serve with fresh bread.
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