Tuesday, July 29, 2014

Roast Carrot Soup - $5 bag of carrots

I picked up a $5 bag of "seconds" carrots yesterday at our local greengrocer.  Here's what I did with them, 

Cut up as many carrots as you think will almost fit in your biggest oven dish.  I used our food processor to chop them up.
Process about 5 onions also.  Put the carrots and onions in the largest oven dish you have, and generously slosh with oil.  Stir in 2T coriander seeds, 2t dried coriander, 1inch piece of fresh ginger (or use dried if you have it), 1t salt, pepper, 5 cloves of garlic (no need to peel or chop, just chuck them in).  

Bake on a low setting like 160C for a good hour.  Add 3 cups stock, adjust seasoning if necessary.

Bake another 1/2hr till everything is tender.

Whizz with a whizz stick.  Slaken with more stock, or cream, or sour cream if you want it less thick.

If freezing, do not add cream or sour cream, but freeze the puree in bags.  Add the cream after defrosting.