Ingredients for Roasted Carrot Soup
Carrots, chopped 1 kg
Onion, chopped 2
Garlic 3 cloves
Butter 2 tbsp
Bay leaf 1
Thyme 1 tsp
Parsley stalks 3 – 4
Chicken or vegetable stock 1 ½ liter
Tomato paste 1 tbsp
Oil 1 tbsp
Sausages, chopped 2
Method
Put carrots, onion, garlic and thyme in a baking dish and drizzle butter and roast at 180 degrees C for an hour, till vegetables are done, turn them once during baking.
Put carrots, onion, garlic and thyme in a baking dish and drizzle butter and roast at 180 degrees C for an hour, till vegetables are done, turn them once during baking.
Tie bay leaf and parsley together and add all vegetables and sauce to a pan add in the bay leaf and parsley, tomato paste and chicken or vegetable stock.
Boil and then simmer and remove the parsley and bay leaf.
Purée soup in a blender and return to a clean pan, reheat and season with salt and pepper.
Heat a tbsp of oil and sauté the finely chopped sausage and sprinkle over the soup. Serve immediately.
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