Roasted Carrot and Caramelised Onion Soup
Over a year ago
8,366 views
Ingredients
Accompaniment
SponsoredFleurie Georges Duboeuf
The most favored of all the Beaujolais Cru, Fleurie enjoys a very floral bouquet with a refined, smooth taste. An elegant, beautifully made more-ish red with wild strawberry fruit and a fleshy texture.Buy this wine if you like: Light-bodied red with ripe fruit, perfect slightly chilled on a warm summer afternoon.
Description
A soup using family friendly ingredients is always useful and even more so during Passover when everyone is home for 3 meals a day!
Method
-
1
Heat oven to 200C/180C fan/gas 6.
-
2
Put the carrots and sliced onions, oil, garlic and thyme in a roasting tin.
-
3
Season and toss everything together.
-
4
Place in the oven and roast for 25 minutes, or until tender and beginning to turn golden.
-
5
Remove 3 tablespoons of caramelised onions retaining for the garnish.
-
6
When the carrots and onions are golden remove from the oven and transfer to a deep saucepan.
-
7
Squeeze the soft roasted garlic cloves out of their skins and pop in the saucepan.
-
8
Add the thyme discarding any woody thyme stalks.
-
9
Bring to the boil, then simmer for 10 minutes.
-
10
Liquidize, taste and season to taste.
-
11
Return to the saucepan and reheat when ready to serve.
Chef's Tips
To serve the stylish way: Garnish with sprigs of thyme and the reserved onions.
Similar Recipes
View all similar
I did this one for lunch today. Very, very good. The only thing I would suggest is it does need passing after being blended, just to give that smooth silky texture