Tuesday, 29 October 2013

Maple syrup roasted carrot and ginger soup

Its been a wild weekend for weather in the UK and I am in need of comfort food and this soup certainly hits the mark on that score, using fresh local juicy carrots, a touch of warming ginger and the gorgeous smoky warmth of maple syrup this is a soup equivalent of a warm fluffy blanket.

Maple syrup is a natural product and I would love to go tapping maple trees but I don't think we can grow the right type of trees in UK, I have even found a website that tells you how to carry out the process.

On with recipe !

What you need
  • 5 medium sized carrots, peeled and chopped into batons
  • 1 white onion ,peeled- cut in chunks
  • 1 inch piece of fresh ginger, peeled and cut into match sticks
  • 2 cloves of garlic, peeled but left whole
  • 1-2 tbsp sunflower oil
  • 2 tbsp maple syrup
  • 500ml vegetable stock
  • Sea salt and freshly ground black pepper
  • Chives to garnish
What you do
  • Pre heat the oven to 200c 
  • Place all the vegetables and ginger in a roasting tin and toss with the oil and maple syrup
  • Bake for about 45 minutes until the vegetables are slightly caramelised 
  • Allow to cool slightly and place in a  suitably sized saucepan, add the stock
  • Blitz with a hand held blender until smooth
  • Bring the soup to a gentle simmer and season to taste.
  • Serve when piping hot, garnished with snipped chives.
We hope you enjoy the recipe, we did if you'd like to leave a comment then please do so below. We love reading your comments.

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