I’m definitely more friendly with soups these days. I ditched my cold salads and waved them ”good bye”, stocked my pantry with warming spices, favourite pulses and veg!Lots of veg! I know how most people feel about Autumn but I quite like it(except for those really windy and rainy days-go away!). Autumn is full of awesome flavours and it’s got the best vegetable in a year, so I’m going to make the most of them.
I’m a fanatical carrot eater.Do you know anyone craving raw carrots dipped in cashew nut butter at 11 p.m.? Well, you know now 🙂 It is very likely that in my previous life I was a rabbit!I could’ve also been a squirrel considering the amount of nuts I scoff! But surprisingly I’ve never made or even sample carrot soup.Of course it was until recently….I was looking for some inspiration on my pinterest page and it turned out everyone was making carrot soup so I thought I must give it a try! This soup was created basing on this fantastic recipe 🙂 Just added some tomatoes and nstural yoghurt from myself and decided not to roast chickpeas(I had a lazy day!). I have also used parsley leaves instead of sage and there is no almonds in my version. The colour of this soup will make you smile!It’s just insanely orange!Definitely the most beautiful soup I’ve ever seen 🙂
MAKES 6 portions
150g/1 cup chickpeas, cooked
2 tablespoons of butter
3 garlic cloves, crushed
handful of fresh parsley leaves, chopped
salt and pepper, freshly grounded
natural yoghurt-spoonful for each bowl
1.Heat oven to 190C/375F
2.Melt 3 tablespoons of butter in a small pan.Peel carrots if necessary, cut them lengthwise in quarters.Place them on a baking tray with tomatoes and season with salt and pepper. Bake for around 30 minutes.
3. In a meantime, cook the onion with 3 tablespoons of butter until soft and transculent.
4.Transfer roasted carrots, tomatoes(with no skin) and cooked onions to the blender and pour over water or broth.You can also blend it all in a pan using a hand blender.Blend it until smooth.
5.Melt 2 tablespoons of butter in a frying pan,add garlic, parsley leaves and chickpeas. Season with a little salt and pepper.Fry lightly for couple of minutes and put aside.
6.Divide soup evenly among bowls,add spoonful of yoghurt in each bowl and garnish with chickpeas and fresh parsley leaves.