The very best thing about leaving home when I was a teenager was not having to eat cooked carrot anymore. I truly hated the overcooked stuff whether boiled or roasted. Ugggh. Sweet mush.
But you grow up, don’t you? And although I still grumble about it, I do cook it one way or another. Not to hardsell the following.
Roasted carrot soup, after trawling the internet for opinions
about 750g carrots, peeled, cut into chunks and roasted at 180C with butter dotted here and there. It’s ready when it is starting to caramelise – or to taste.
2 onions chopped
2 cloves of garlic chopped
2 sticks of celery chopped
ghee or olive oil (or your preferred something or other for frying)
generous amount of ginger – at least a tablespoon chopped
a tin of coconut milk (optional)
Snipped spring onion greens and finely chopped chilli on top when serving
Fry the onions on medium heat, add the other uncooked vegetables, keep frying, add the carrot towards the end of that process. Add the water/stock. Simmer until you feel like it is all cooked enough. Puree.
Add coconut milk or more water to desired thickness.
This is enough for a soup course for at least six people.