Sunday, 22 April 2012

Raosted Carrot Soup with Rosemary and Smoked Paprika

The smoked paprika gives this quite a 'poke', especially if you use the piccante version, so if you think carrot soup is a little bland, try this recipe - the rosemary and paprika make it quite special and roasting the carrots first adds some depth of flavour.  Make sure there is some browning and caramelisation on the carrots to intensify the sweetness.  This recipe comes courtesy of the marvellous Riverford Organics and their fabulous website, so I shall simply link to it here.  The only change I made was to leave out the creme fraiche as I think it only needs a spoonful in the bowl when it is served.  While you are on their site, check out their fantastic veg boxes.  This would qualify as an 'under a fiver' easily - big bowlsful with wholemeal bread, followed by cheese and fruit, would make a hearty, healthy and frugal spring supper.

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