ROSEMARY AND MAPLE SYRUP ROASTED CARROT SOUP
I remember a time when the only carrot soup that seemed to exist was with coriander (yuk). Served in a watery consistency, I felt like I was being punished on two levels. One I don’t like coriander and two, since this it is a root veg where the thick, rich consistency gone – why was I being served carrot juice.
Then this all changed years ago when I started a sideline soup business at work and discovered a recipe where you roast the carrots thanks to the legend Sophie Grigson. Bonanza what resulted was a thick, rich soup that had elevated the humble carrot and glorified it. I knew that the carrot could shine through in the end – offering a substantial, sweet, rich soup.
So the other day with a fridge full of the carrots at the end of their shelf life, I took a quick trip next door to forage some rosemary (thanks, neighbours). Normally I would add honey, as you need to accentuate the natural sweetness but after spending three months of this year in Toronto Maple syrup won the day… and therefore you have this soup.
Serve it as a canape in a little cup, in a mug or a big bowl or as a cheaper, quicker and healthier version to the classic chicken soup for a Friday night dinner or Shabbat lunch.
• 2 Tbsp olive oil
• 1 kg carrots topped and tailed, chopped in half
• 2 large white onions, peeled and roughly chopped
• 4 stems of rosemary
• 3 Tbsp maple syrup
• Sea salt and black pepper
• 500 ml chicken or vegetable stock
• 200 ml milk or dairy free soy cream
• Preheat your oven to 180oc
• Place the squash, carrots, onions and rosemary in a roasting tray
• Drizzle with the olive oil and roast for 20 minutes. The carrots will brown at the edges; the squash will soften.
• Half way through shake the vegetable so they don’t get stuck to the pan.
• Now drizzle over the maple syrup and roast for another ten minutes.
• Remove the veg from the oven and place in heavy-bottomed large saucepan. Discard the rosemary.
• Cover with the stock, you may need a bit more depending on the size of your saucepan.
• Simmer over a medium heat for around 15 minutes.
• Turn off the heat and add the milk.
• Allow to cool and blend until smooth.
• Taste and adjust seasoning as needed. You may want to add some extra chopped rosemary and maple syrup, depending on your palate.
• This will is best made the day before being served. It will last in the fridge for up to 4 days and freezes well as well.