- Serves: 4-6
- Cook Time: 55 minutes
- Prep Time: 25 minutes plus cooling
- Effort: medium
- 1 tbsp sunflower oil
- 1 large onion, finely chopped
- 1 tsp ginger, finely chopped
- 4 tbsp flat leaf parsley
- 675 g carrots, grated
- 1 tbsp clear honey
- squeeze of lemon juice
- 900 ml water
- 3 tbsp extra virgin olive oil
- salt, and freshly ground pepper
- double cream, for drizzling
1. Heat the sunflower oil in a large, heavy-based saucepan.
2. Add the onion and ginger and cook over a low heat for 10 minutes, stirring often, until completely softened but not browned.
3. 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.
4. Add the carrots, honey and lemon juice to the softened onion and ginger.
5. 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.
6. 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.
7. Leave the soup to cool a little, then blend to a puree in batches in a food processor or with a hand-held blender.
8. To serve the soup, 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.
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