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This is the sort of soup that pleads to be eaten when the weather starts getting cold as we approach winter.
Serves 4
Ingredients
1 tbsp sunflower oil
1 large onion, finely chopped
1 tsp fresh ginger root, finely chopped
4 tbsp flat-leafed parsley
675g Carrots, grated
1 tbsp clear honey
Squeeze of lemon juice
900ml water
3 tbsp extra virgin olive oil
Salt, and freshly ground pepper
double cream, for drizzling
Method
Heat the sunflower oil in a large, heavy-based saucepan. Add the onion and ginger and cook over a low heat for 10 minutes, stirring often, until completely softened but not browned. Meanwhile, pour boiling water over the parsley leaves and allow to stand for two minutes. Then drain and run under cold water until completely cooled. Add the carrots, honey and lemon juice to the softened onion and ginger.
Stir to combine and pour in the water. Bring to the boil, then reduce the heat and simmer for about 40 minutes or until the carrots are completely softened and the soup has thickened.
In a small mixer or with a hand blender, blend the blanched parsley leaves with two tablespoons of the extra-virgin olive oil. Then whisk in the remaining oil to form an emulsion. Season well with salt and freshly ground pepper.
Leave the soup to cool a little, then blend to a puree in batches in a food processor or with a hand-held blender.
To Serve
Reheat it gently and season to taste. Ladle into bowls and add a drizzle of cream to each, plus with a generous drizzle of parsley puree and grinding of black pepper.
Recipe courtesy of Kevin Dundon, Dunbrody Country House Hotel and Restaurant, Co Wexford.
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