Roasted Carrot Soup
Roasted Carrot Soup
Ingredients
- Carrots, chopped 1 kg
- Onion, chopped 2
- Garlic 3 cloves
- Butter 2 tbsp
- Bay leaf 1
- Thyme 1 tsp
- Parsley stalks 3 – 4
- Chicken or vegetable stock 1 ½ liter
- Tomato paste 1 tbsp
- Oil 1 tbsp
- Sausages, chopped 2
Method
- Put carrots, onion, garlic and thyme in a baking dish and drizzle butter and roast at 180 degrees C for an hour, till vegetables are done, turn them once during baking. Tie bay leaf and parsley together and add all vegetables and sauce to a pan add in the bay leaf and parsley, tomato paste and chicken or vegetable stock. Boil and then simmer and remove the parsley and bay leaf. Puree soup in a blender and return to a clean pan, reheat and season with salt and pepper. Heat a tbsp of oil and sauté the finely chopped sausage and sprinkle over the soup and serve immediately.
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