Thursday, 19 July 2012

Roast carrot & goji berry soup


5 carrots, 100ml orange juice, goji berries, rapeseed oil.  
Serves: 2 preparation: 2 hours

This soup is LOADED with vitamin C and A and I just love the vibrancy of it. When you boil carrots to soften them for soup, the colour always leaches away and they loose that lustrous orange hue. By roasting the carrots they maintain their natural sweetness and don't lose any of the flavour.

1) Peel the carrots and top and tail them. Drizzle with a generous glug of rapeseed oil and roast in the oven at 200 degrees for an hour and a half, until the surface begins to colour and they become "bendy"

2) Pulse the carrots in a blender, adding the orange juice about half way through. Thin out with a little water, though personally I like this soup to be quite thick. Season to taste with salt and pepper.

3) Either transfer to a pan to warm through, or zap for a minute in the microwave, adding the goji berries before serving. Stir them through, allowing them to soften in the soup as they're really quite unpleasant (tough and chewy!) otherwise.

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