Roasted Carrot and Garlic Soup

by SuperValu

This is a really nice highly flavoured soup which is great to use on cold winter days. It also freezes quite well so it’s a great recipe to have on standby in the fridge or freezer.

4 people 30 minutes 15 minutes

Ingredients

5 - Carrots
2 stick Celery
1200 ml Chicken Stock Cube
75 ml SuperValu Cream
5 cloves SuperValu Garlic
50 g SuperValu Irish Creamery Butter
1 - SuperValu Leek
1 medium SuperValu Potatoes
0 - SuperValu Salt

Method

Begin by peeling and chopping all of the vegetables into large chunks.
Select a large saucepan and slowly melt the butter.
Add in all of the vegetables, together with the chopped garlic cloves, and mix thoroughly and continue to pan roast them for 6-8 minutes without them sticking to the saucepan.
Allow them to roast off for a few minutes as well to infuse the garlic with the vegetables.
Next you need to add in the cream and 2/3 of the stock. It is best to only add 2/3 of the stock as it allows you to adjust or correct the consistency more accurately before serving.
Bring this entire mixture to the boil and then reduce the heat to a constant simmer.
Simmer for the next 15-20 minutes or until all of the vegetables have softened.
Blitz the soup until smooth, adjusting the consistency with the remaining stock as required.
Taste the soup and season accordingly. For those that are more daring they may wish to add in some chilli flakes at this time.
Serve the soup either in china tea cups and saucers. Garnish the soup with a little crème fraiche