When we buy a bag carrots for a stew or casserole, we always end up with a few leftover. Paulie also wanted to test a food tip which is freezing ginger (I took a thumb sized piece off and put it back in the freezer), and I had recently bought the most amazing Thyme plant. I wanted to incorporate all these 3 ingredients but didn’t want to go out to the shops, so after trawling through recipes I settled on 2 I liked which ended up resulting to this bowl of goodness. Paulie was shocked to come home to me in front of the cooker and we also laughed as we figured out my recipe is only enough for 2 bowlfuls, so there wont be any extra I can freeze later, he would of thought of this. I must say I am pleased with my attempt as it was a bowl rich full of keratin and ginger goodness. Roasting the carrots first really added to deepen the flavour and also added extra sweetness. I love ginger, garlic and herbs, you get the kick of the ginger and garlic, the depth from the browned onions and all these flavours are lifted from the thyme. The other thing is the texture is just right for me as I am fussy with soup and I don’t like anything that resembles baby food, Paulie has got this down to an art by adding extra stock.
Ingredients (double if you want to freeze some down)
• 4-5 carrots
• 2 sprigs of thyme
• thumb of ginger, sliced into disks
• 2 Garlic Cloves chopped
• 1 onion chopped
• 500ml vegetable stock
• 1 bayleaf
• salt and pepper
• olive oil
• chorizo to garnish (optional)
1. Turn the oven onto 190 degrees (fan assisted), peel the carrots and cut into around 1 inch pieces. Line a baking tray with foil, add your carrots. Season the carrots with salt and pepper, a drizzle of olive oil and scattered sprig of time. Mix them all up on the baking tray and roast for 30 mins or until carrots start caramelizing golden brown.
2. While the carrots are roasting make your stock with boiling water and add the other thyme sprig and sliced ginger. Leave in jug to infuse or if on hob simmer gently.
3. Slice your onion and garlic and heat a drizzle of oil in your soup pan. Take 2 slices of the ginger infusing the stock (or extra if you have some) and slice thinly about a tbsp. Brown these 3 ingredients gently.
4. Once the onion mixture has gone translucent, soft and slightly browned tip in the stock without the ginger slices. Add a bayleaf and the thyme sprig from the stock jug. Simmer gently for 10 minutes or until the roasted carrots are ready.
5. Once your carrots are caramelised add them to your soup pan with stock mixture and simmer for a further 20 mins or until your carrots are soft when inserting a knife.
6. Remove the bayleaf and thyme sprig, then blend the soup and if you are using chorizo crumb sized pieces in a dry pan and serve on top.