Roasted Carrot Soup

Ingredients

• carrots, peeled and chopped — 800g
• vegetable oil — 30ml
• onion, diced — 150g
• fresh ginger, grated — 30g
• vegetable stock — 800ml
• double cream — 100ml
• garlic cloves, minced — 10g

Method

1. 1

   Preheat your oven to 200°C.

2. 2

   Toss the carrots with 15ml of the vegetable oil and a pinch of salt on a roasting tray. Roast for 25-30 minutes until tender and slightly caramelised.

3. 3

   While the carrots roast, heat the remaining 15ml of oil in a large saucepan over medium heat. Sauté the onion until translucent, then add the garlic and ginger, cooking for another 2 minutes.

4. 4

   Add the roasted carrots to the saucepan and pour in the vegetable stock. Bring to a boil, then reduce heat and simmer for 10 minutes.

5. 5

   Remove from heat and use an immersion blender to blitz the soup until completely smooth.

6. 6

   Stir in the double cream, reheat gently if necessary, and season to taste before serving.