Thursday, 27 September 2012

Roast carrot & ginger soup with Wensleydale


5 Carrots, 
100ml orange juice, 1/4 medium ginger root, rapeseed oil. 

Serves: 2 Preparation: 2 hours

Winter is drawing in and we need to carb up! This soup is fresh and zingy with a gorgeous sticky crumble of Wensleydale to finish. 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, then peel and dice the ginger. 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) Transfer to a pan to warm through, and serve crumbled with a little fruit Wensleydale.

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