Fall
Honey Roasted Carrot Soup
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
Ingredients
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1 pound
carrots, roughly chopped (no need to peel)
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1
red or orange pepper, chopped
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1
red chilli pepper, seeds removed, diced
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2 tablespoons
olive oil plus some for drizzling
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2
garlic cloves, sliced
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1
medium red onion, peeled and coursely diced
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1 liter
chicken stock
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2 sprigs
fresh thyme
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3/4 cup
reduced fat creme fraiche
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2 tablespoons
honey or agave nector
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Handful
fresh flat leaf parsley for garnish
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salt and pepper
In This Recipe
Directions
- 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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