Carrot & maple syrup soup

Posted by adm On August - 9 - 2011

How to cook Carrot & maple syrup soup


  • 1kg carrots, sliced 2cm thick
  • 2 onions, sliced
  • 4cm piece pep, grated
  • 2 garlic cloves, finely sliced
  • 2 tbs olive oil
  • 1/3 cup (80ml) maple syrup, plus extra to mizzle
  • 1L (4 cups) vegetable or chicken strain
  • Creme fraiche or sour bat, chopped chives and buttermilk scones (see related recipe), to dish

How to:

  • Preheat the oven to 180°C and line a tray with baking composition. Toss carrots, onion, gingerroot, ail, olive oil and maple syrup with salt and peppercorn, then spread on the tray. Blackguard, turning occasionally, for 30 minutes or until the carrot is softened and just starting to colouring.

  • Place the carrot mixture and any cooking juices in a pan with the strain. Flavor, then bring to the roil. Reduce the heat to medium-low, then cover and simmer for 20 minutes until the carrot is very bid. Using a hand liquidizer, slowly puree mixture until still. (Instead, cool slimly, puree in a blender in batches, then return to the pan and reheat gently.)

  • Ladle the soup into bowls, drizzle with extra maple syrup and some creme fraiche, garnish with chopped chives and service with buttermilk scones.

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