Roasted Carrot Soup
Serves 4
1k medium size carrots
3tbsp extra virgin olive oil
1 medium brown onion, chopped
2 cloves garlic, minced
1tsp crushed fennel seed
1tsp crushed coriander seed
½ tsp crushed cumin seed
Sea salt flakes and freshly ground black pepper
Approximately 6 cups vegetable broth, or water
2tbsp unsalted butter
Lemon juice to taste
Carrot Top Pesto to serve, optional
Preheat oven to 200C, and line a large baking sheet with baking parchment.
Peel carrots, and slice diagonally into 2cm thick pieces.
Place carrots on baking sheet, add 2tbsp oil, the spices, and season with salt and pepper. Toss until carrots are coated in oil and seasonings, arrange in a single layer, and put into the oven.
Roast until caramelized on the edges, and tender, about 30-40 minutes, turning over halfway, and reducing the heat of the oven if they seem to be burning.
Meanwhile, in a large saucepan heat the remaining olive oil, add the chopped onion, a pinch of salt, and cook until soft and translucent. Add garlic and cook until fragrant stirring constantly. Pour in vegetable broth, stir, and add roasted carrots, simmering for about 15 minutes to allow all the flavours to meld.
Turn heat off, let sit for a few minutes, and then blend until smooth.
Return to saucepan, reheat gently, add butter and lemon juice to taste, and serve with the Carrot Top Pesto if desired.
Carrot Top Pesto
3 bunches very fresh carrot tops
Small clove of garlic
½ cup walnuts
½ cup freshly grated Parmesan
Extra virgin olive oil
Sea salt flakes and freshly ground black pepper
Dried chilli flakes, optional
Wash carrot tops thoroughly and remove leaves from stems.
Bring a large pot of water to the boil, salt it, and blanch carrots tops for about 2-3 minutes until bright green. Drain, refresh under running cold water, and squeeze dry. Place carrot tops into a food processor and process until finely chopped.
Ad walnuts and Parmesan, pulse again, leaving some texture. Add olive oil slowly until the mixture is thick and creamy without being too stiff. Season to taste with salt and pepper, and add a pinch of chilli flakes if desired. Store in a glass jar covered with a thin layer of olive oil for up to one week.