Here’s the recipe for the Festival’s soup that was part of Harvest Soupfest last Sunday.
Maple Roasted Carrot Soup (with orange, cinnamon and ginger)
(Makes a nice large pot of approx 5 litres)
Ingredients:
3 lbs carrots peeled
3&1/2 litres of either vegetable or chicken stock (I made my own vegetable stock and added a couple of pieces of fresh ginger to add flavour)
2 cups orange juice (you can adjust this up or down to taste, I like a nice orange flavor so would probably use a little less stock and a little more orange juice)
2 tablespoons chopped garlic
1/2 cup maple syrup
1 tsp each cinnamon and ground ginger
1/2 cup fresh parsley chopped
Salt and pepper to taste
3 tablespoons olive oil
Preheat oven to 400degrees F
Cut carrots into chunks
Place carrots on a cookie sheet lined with parchment paper
Drizzle with maple syrup and sprinkle with cinnamon and ginger
Roast carrots for 40 minutes
In soup pot add oil and saute garlic
Add roasted carrots, stock, orange juice and bring to a boil. (if you like more of a ginger flavor and it was not used in your stock, toss in a couple of pieces of fresh ginger while the soup simmers).
Simmer until carrots are soft
With an immersion blender or stand blender, remove fresh ginger if used, and puree soup until smooth.
Add fresh parsley and serve.
Remember, this recipe is very user friendly…taste the soup and see if you prefer a little more of anything, like maple syrup, orange juice, salt or pepper. It is definitely best the next day when all the flavors have had time to get to know each other.
