Friday, 18 November 2011

Rocket and Roses Roasted Carrot & Tahini Soup

Kitchen Play List: Stevie Ray Vaughan ~ The Essential..Album

Oh how I love to listen to Mr Vaughan when I'm trying to create a new recipe. He allows my mind to relax and my thoughts to drift in. That is how this recipe came to fruition. I had picked a very splendid bag of carrots up at the market and for some reason 'roasted carrot soup' kept jumping across my mind. So who I am to argue with that? And that is exactly what I made. Keeping everything simple and the results were a very good tasting and silky textured soup. We both enjoyed this a lot...the beautiful natural burnt orange colour was comforting just to look 

Rocket and Roses Roasted Carrot & Tahini Soup ~ Yum! lol
Rocket and Roses Roasted Carrot Soup Serves 4
(Original recipe from the Rocket and Roses Vegan Kitchen)

7 large carrots, peeled and cut into uniform sized pieces
1 onion, chopped
1 garlic clove, grated
3 pints of veggie stock
1 tsp tahini
1 tsp sunflower oil
salt and freshly ground black pepper, to season to taste

Place the prepped carrots onto a large lined baking sheet and place into a hot oven and leave to roast for approx 1 hour. The carrots will be tender to the touch and blackened around the edges. 

In a soup pan heat the oil and saute the onions and garlic until they are soft and translucent. Once the carrots have finished roasting place them into the soup pan and stir to coat them with the oil, onion and garlic. Then add the stock, tahini and season with salt and black pepper and stir well to combine. Bring to the boil, reduce to a simmer and cover and leave to cook for 15 minutes. Then place in a blender and blitz until smooth. Return to the pan, heat through and serve. 

Hope you a having a great Friday?