Roasted Carrot Soup
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2
pounds medium sized organic carrots peeled and cut in half lengthwise (1kg) ¼ cup plain yogurt for garnish |
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Peel the carrots and cut them in half. Place them on a baking sheet and drizzle with half of the olive oil, fresh lime juice, salt and pepper. Toss until coated.
Preheat the grill to medium heat. Oil the grill and place the carrots on for approximately 3 - 4 minutes per side until charred.
Remove from the grill and let carrots cool.
In a soup pot set over medium heat add 1 tablespoon of olive oil allow to heat for 20 - 30 seconds. To the pot add onions, minced ginger and butter. Sauté until onions become translucent. Add a pinch of sugar and some white wine to deglaze. Roughly chop carrots and add to pot. Add chicken stock, stir and simmer for 20 minutes to allow flavors to mingle together. Remove from the heat and puree the mixture with hand wand. Season to taste with salt and pepper.
Pour the pureed soup through a sieve over an empty pot. Reheat soup on low heat and stir in some yogurt. If necessary thin out soup with warm water or more chicken stock to reach desired consistency.
Serves 6
Tomato
salsa
3 tomatoes seed and diced fine
1 tablespoon fresh finely chopped mint (15ml
2 teaspoons balsamic vinegar (10ml)
1 teaspoon olive oil (5ml)
Salt and pepper to taste
Baguette sliced into ¼ inch rounds.
Chop tomatoes and fresh mint into a bowl. Drizzle with balsamic vinegar, some oil and a hint of salt and pepper. Mix together and chill.
Slice baguette into rounds and lightly toast in a 325F oven. Spoon salsa on top and serve with Roasted Carrot Soup.
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