No.74 Roasted Carrot Soup

This take on carrot soup took a lot of development in the kitchen for being so simple. The aim was to make a carrot soup that tasted like the carrots that had been cooked alongside a roast.  This recipe delivers on that, being rich and well rounded with that reminiscent taste.

This would do well for a Christmas dinner being made a day or two in advance or for a simple mid week dinner.

 

Time: 2 hours

Serves: 4-6

1 large onion

1kg of carrots

3 tablespoons of beef dripping

1.25L of beef stock

Salt and Pepper

Single Cream

 

  1. Top and tail the carrots. Peel and chop into 1 inch chunks. Peel the outer layer of the onion and chop away the roots.
  2. Add the carrots and the onion to a roasting dish. Add the beef dripping and enough stock to cover 1cm of the bottom of the roasting dish.
  3. Cover with tin foil and roast in the oven for 1 hour and 30 minutes at 180 degrees Celsius.
  4. Remove from the oven and put all the ingredients in a large pot. Add the remaining stock.
  5. With a hand blender, blend the soup. Salt and Pepper. Add more stock if required to thin the soup.
  6. Serve with single cream.

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