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    Maple-roasted Carrot and Ginger Soup

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    Maple-roasted Carrot and Ginger Soup

    • Vegetarian
    • Preparation time: 20 minutes
    • Cooking time: 50 minutes to 60 minutes
    • Total time: 1 hour 20 minutes 60 minutes 20 minutes

    Serves: 8


    • 2 kg carrots
    • 2 onions, cut into eighths
    • 4cm piece root ginger, peeled and cut into matchsticks
    • 4 cloves garlic
    • 3 tbsp sunflower oil
    • 4 tbsp maple syrup
    • Salt and freshly ground pepper
    • 1.5-1.75 litres chicken or vegetable stock
    • A little chopped lovage, or chives


    1. Preheat the oven to 220°C/gas 7.
    2. Peel the carrots and cut into pieces roughly the size of your little finger. Put in a roasting tin - you may need to use two, the carrots should have plenty of space. Add all the other ingredients except the stock and herbs. Mix thoroughly with your hands. Roast for 50-60 minutes, turning occasionally, until the vegetables are very tender and patched with brown.
    3. Cool slightly, then transfer some of the carrots to a liquidiser, including any of the brown, sticky residue you can scrape from the tin. Add some of the stock and liquidise until smooth. Continue until you have liquidised all the mixture.
    4. Pour into a saucepan, add more stock until you have the consistency you want, then taste and correct the seasoning. You may feel you need a fair amount of salt to balance the sweetness.
    5. Reheat thoroughly, just before serving, and sprinkle each bowlful with chopped lovage or chives.

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