Recipe: Roasted Garlic and Carrot Soup

Roasted Garlic and Carrot Soup: A hot soup for a cold night

The original recipe called for raw garlic. If you use the original recipe, it could lead to instant divorce and severe lack of friends from garlic overload.

Feel free to browse other recipes from our Retro Recipes series. You might also like our Soup recipes here and here.

If you are looking for garlic recipes they are here and here. It it is carrots that you are after try here and here.

Roasted Garlic and Carrot Soup: A hot soup for a cold night

This Carrot Garlic Soup is made with roast garlic. The original recipe called for raw garlic. If you use the original recipe, it could lead to instant divorce and severe lack of friends from garlic overload…..

2 Tblspn canola oil 2 large red onions 2 heads garlic, roasted (or 4 heads garlic cloves, peeled for original version)
1 Tblspn packed brown sugar 1 tspn white pepper, ground 150 g celery, roughly chopped
600g carrots, roughly chopped (you could lightly roast these too, for a different tasting soup!) salt 1.1 litres good vegetable stock
15 g butter or ghee 1 bay leaf (optional)

(If using roast garlic, add it with the carrots. If using roasting the carrots, roast them lightly – not too brown.)

If using raw garlic: Heat large saucepan over a moderate heat. Add the oil and swirl to coat the base of the pan. When the oil shimmers, add the onions and garlic and sauté, stirring, for about 10 minutes until very brown.

If using roasted garlic: Squeeze the garlic from the garlic heads into a bowl – it will be like a paste. Heat the oil in a large saucepan over moderate heat and add the onions. Saute for 8 or 9 minutes.  Add the roasted garlic paste. Saute to mix the carrots and garlic well and saute for 2 more minutes.

Now add the brown sugar, white pepper, celery and carrots and season with the salt, then sauté, stirring for about 8 minutes, until the carrots brown lightly. Add the stock and bay leaf if using, reduce the heat to low and simmer for 30 – 45 minutes until the veggies are very soft. Remove the bayleaf. Transfer the soup to a food processor and puree, then stir in the butter and adjust the seasonings.

Serve with chopped chives, parsley, tiny cubes of apple, and/or well chopped spring onions.

0503

Enjoy!

Namaskaram.

From the Carrots Series


 

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