Roasted Purple Carrot Soup
Preparation
- Preheat oven to 400° F
- Wash the carrots, towel dry, trim the top, smear a little oil and place on a foil lined baking sheet. Peel the onion, cut in half, smear with a little oil and place face down on the sheet. Bake for 30-40 mins until tender and juices begin to run. Alternatively, you could pan roast them with a few drops of oil.
- Wash, pick and towel dry the mint and methi (fenugreek) sprigs. Leave out the tougher stem and just pinch out the sprigs and leaves.
- Heat oil in a skillet or kadai, add a few drops of neutral oil. When the oil is hot, drop the sprigs and roast until wilted. Blend the wilted herbs and roasted carrots when cooled, with some water to the desired soupy consistency.
- Transfer to a big pot, season with salt, freshly ground black pepper and simmer on low for 10-15 mins.
- Drizzle some EVOO and serve warm with a wedge of lime or lemon on the side.