4.5 lb carrots, cut into small pieces
2 onions, cut into eighths
1 3/4 inch piece of ginger cut into matchsticks
8 garlic cloves, peeled
3 tbsp sunflower oil
4 tbsp maple syrup
2 liters chicken or vegetable stock
salt and freshly ground black pepper
Grated ginger to taste
Fresh lemon juice (optional)
1. Preheat the oven to 425 degrees Fahrenheit. Place the carrots in a roasting pan with onion, ginger matchsticks, 6 of the garlic cloves, sunflower oil, and maple syrup. Mix thoroughly with your hands, then smooth down lightly. Roast for about 60 minutes turning occasionally, until the vegetables are very tender and patched here and there with brown. Depending on the size of the cut vegetables you may need to roast them for as long as 90 minutes.
2. Cool slightly, then scrape into a blender or food processor, including as much of the brown sticky residue at the bottom of the pan as you can scrape off. Add half the stock and process until smooth, adding more stock if necessary. Do this in batches.
3. Pour into a saucepan and stir in the last of the stock, adding extra if necessary to thin the soup. Add 2 cloves of freshly pressed garlic and fresh grated ginger to taste. Season with salt and pepper and a splash of freshly squeezed lemon juice.
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