This dish is simply perfect for the gorgeous summer we are having at the moment. It’s light, fresh and zingy, not to mention perfect for those desperate to sculpt those bikini bodies. It’s great also for making ahead and having … Continue reading
My my my, it’s been months. I won’t attempt to sum up the roller coaster of the past few months, but in a teeny tiny nutshell…I’m now a full time employee of a magazine publishing house, working in marketing…very busy. blah. boring. OK.
Hi! just thought I would post up this recipe for my roasted carrot and beetroot soup. I have made this a few times for a few different friends who have all begged me for the recipe, so, guys…here you go! Enjoy!
Ingreedies:
600g Carrots
200g cooked beetroot (not in vinegar – it will be far too sweet if it is)
2 finely chopped white onions
Half a bulb of garlic
a bunch of fresh thyme
2 pints vegetable stock
Preheat your oven to 180, peel and roughly chop your carrots and place them on a baking tray. Quarter your beetroot and add to the carrots, throw in your unpeeled garlic bulbs whole. Give the lot a generous lug of olive oil and bake in the oven.
In a pan on a low heat, add your chopped onions and cook slowly until transparent, add the thyme, stalks removed and take off the heat.
Leave it all for about 40 minutes.
Make up your stock and add to the pan, bring to simmer then once roasted, add your carrots and beetroot, squeeze the roasted garlic from their skins.
Using a hand held blender (or a magimix if you are lucky enough to own one), thoroughly blend it all for about 5 minutes – it’s best to be really thorough as this soup is best enjoyed very very smoothly.
Voila 🙂
x
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The Student Larder 