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Author Notes: A healthy and warming soup that satisifies on a chilly evening. Roasting carrots with honey, or agave syrup, gives a hint of sweetness paired with subtle spice. —Angelique26
Serves 4-6 as a starter
- 1 pound carrots, roughly chopped (no need to peel)
- 1 red or orange pepper, chopped
- 1 red chilli pepper, seeds removed, diced
- 2 tablespoons olive oil plus some for drizzling
- 2 garlic cloves, sliced
- 1 medium red onion, peeled and coursely diced
- 1 liter chicken stock
- 2 sprigs fresh thyme
- 3/4 cup reduced fat creme fraiche
- 2 tablespoons honey or agave nector
- handfuls fresh flat leaf parsley for garnish
- salt and pepper
- Preheat oven to 150C
- Combine carrots, one tbsp of olive oil, honey and a pinch of salt and pepper. Lie flat on a baking tray or large roasting pan. Cook in oven for 20 minutes until carrots have carmelised and begun to char.
- While carrots are roasting, heat remaining olive oil over medium to high heat in a medium sizedpot. Saute garlic until slightly brown. Add onions, stirring occasionally for 2 minutes until they are translucent. Reduce heat to medium.
- Add peppers and cook for another 2-3 minutes until slightly softened.
- Remove carrots from oven and place in soup pot. Pour in chicken stock to cover vegetables and add thyme leaves. Increase heat again,bring to a boil for two minutes. Then, reduce heat, cover pot with a lid and simmer for 15-20 minutes until all vegetables are tender and flavours have developed.
- Once cooked, using an immersion blender, puree soup until its creamy. Add 1/2 cup of creme fraiche and stir to combine. Season with salt and pepper to taste. For increased sweetness, add a drizzle more of honey.
- To serve, divide soup in bowls. Place a dollop of creme fraiche in the center of each bowl, a few sprinkles of parsley and a drizzle of olive oil. Finish with fresh cracked pepper.
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This pasta's mint to be.