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Cook
50m
Ingredients
Method
Turn cooking mode on
1.
Preheat the oven to 200C/180C fan. Cut the tops off the carrots and set aside. Peel the carrots and slice into chunks. Roughly chop the onions and add to a baking tray with the carrots and 3 whole garlic cloves.
1 bunch Carrots with tops
2 White onions
3 Garlic cloves
2.
Drizzle generously with olive oil, season well and roast for 45 minutes, turning halfway. Stir through 1 tbsp harissa for the last 5 minutes.
Olive oil
1 tbsp Rose harissa
3.
Squeeze the garlic from their skins, then add the veg to a blender with the veg stock and double cream and blend until smooth.
500 ml Vegetable stock
100 ml Double cream
For the pesto:
1.
Blitz the carrot tops, toasted flaked almonds, parmesan, olive oil, lemon juice, garlic clove and a pinch of salt in a blender. Or, for a chunkier pesto, finely dice the tops, grate the parmesan, mince the garlic and grind with the almonds, lemon and oil in a pestle and mortar.
1 bunch Carrot tops
35 g Toasted flaked almonds
25 g Parmesan
75 ml Olive oil
1/2 Lemon
1 Garlic clove
1 pinch Salt
For the croutons:
1.
Cut the sourdough into chunks and toss with a drizzle of olive oil, a grating of parmesan and some salt. Toast in a dry pan until crisp and golden.
2-4 slices Sourdough
Olive oil
Parmesan
2.
Serve the soup topped with a swirl of cream, a little harissa oil, some pesto and the croutons.
For
2
M
I
1
bunch
Carrots with tops, 500g approx
2
White onions
3
Garlic cloves
Olive oil
1
tbsp
Rose harissa
500
ml
Vegetable stock
100
ml
Double cream
For the carrot top pesto
1
bunch
Carrot tops
35
g
Toasted flaked almonds
25
g
Parmesan
75
ml
Olive oil, approx
1/2
Lemon, juiced
1
Garlic clove
1
pinch
Salt
For the parmesan croutons
2-4
slices
Sourdough
Olive oil
Parmesan
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Made it?
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Cook
50m
Ingredients
Method
Turn cooking mode on
1.
Preheat the oven to 200C/180C fan. Cut the tops off the carrots and set aside. Peel the carrots and slice into chunks. Roughly chop the onions and add to a baking tray with the carrots and 3 whole garlic cloves.
1 bunch Carrots with tops
2 White onions
3 Garlic cloves
2.
Drizzle generously with olive oil, season well and roast for 45 minutes, turning halfway. Stir through 1 tbsp harissa for the last 5 minutes.
Olive oil
1 tbsp Rose harissa
3.
Squeeze the garlic from their skins, then add the veg to a blender with the veg stock and double cream and blend until smooth.
500 ml Vegetable stock
100 ml Double cream
For the pesto:
1.
Blitz the carrot tops, toasted flaked almonds, parmesan, olive oil, lemon juice, garlic clove and a pinch of salt in a blender. Or, for a chunkier pesto, finely dice the tops, grate the parmesan, mince the garlic and grind with the almonds, lemon and oil in a pestle and mortar.
1 bunch Carrot tops
35 g Toasted flaked almonds
25 g Parmesan
75 ml Olive oil
1/2 Lemon
1 Garlic clove
1 pinch Salt
For the croutons:
1.
Cut the sourdough into chunks and toss with a drizzle of olive oil, a grating of parmesan and some salt. Toast in a dry pan until crisp and golden.
2-4 slices Sourdough
Olive oil
Parmesan
2.
Serve the soup topped with a swirl of cream, a little harissa oil, some pesto and the croutons.
For
2
M
I
1
bunch
Carrots with tops, 500g approx
2
White onions
3
Garlic cloves
Olive oil
1
tbsp
Rose harissa
500
ml
Vegetable stock
100
ml
Double cream
For the carrot top pesto
1
bunch
Carrot tops
35
g
Toasted flaked almonds
25
g
Parmesan
75
ml
Olive oil, approx
1/2
Lemon, juiced
1
Garlic clove
1
pinch
Salt
For the parmesan croutons
2-4
slices
Sourdough
Olive oil
Parmesan
Only visible to you
Made it?
Cancel
