Thick carrot, rosemary and almond milk soup with mixed herb sour dough croutons
1 hour | Serves - 4
Got a load of ripe tomatoes and veggie leftovers in the fridge? This warming carrot and rosemary soup is perfect for using them up.
TIP
Cook this recipe to use up ripe tomatoes and vegetable leftovers!
SOUP INGREDIENTS
2 tbsp. vegetable oil
1 sprig of rosemary/dried rosemary
1 garlic clove peeled
1 small onion chopped
500g carrots peeled and chopped
½ tsp salt
Pinch of black pepper
550g vegetable stock (you can use chicken stock if you wish or just water if needed)
550g Almond milk (you can use normal milk or cream if you wish)
CROUTONS INGREDIENTS
20 g of butter (you can use soy spread or margarine if you wish)
1 tbsp. of vegetable oil
2 slices of stale bread cut in to small cubes
1 tsp of dried mixed herbs
Pinch of salt and pepper
SOUP METHOD
• Heat the vegetable oil in a pan, add the rosemary and garlic clove and heat gently for 2 minutes
• Remove the rosemary
• Add the onion to the oil and cook on a low heat for 3 minutes ensuring the onion does not burn
• Add the carrots, salt and pepper and continue cooking on a low heat for 5 minutes
• Add the stock and almond milk/cream and bring to the boil
• Simmer for 20 minutes
• Once cooked, remove from the heat and drain the carrot mixture, keeping the liquid in a separate bowl
• Add the carrots to an electric blender, pouring in a little of the cooking liquid at a time and blend until smooth or the soup has reached the desired consistency
• Serve with the croutons or cool and reheat later
CROUTONS METHOD
• Heat the butter and oil in a pan until the butter starts to foam
• Add the diced bread and keep the pan moving while the bread cooks
• When the bread is a nice golden colour, add the mixed herbs and cook for 1 minute
• Drain off the croutons in a metal colander and place on a piece of kitchen towel to dry
• Season with a little bit of salt and pepper