There appears to be a bit of an orange theme to my current posts, and today the colour comes to you in the form of maple roasted carrot and ginger soup.
This is the perfect soup for what is proving to be the greyest of Januarys: not only is it completely delicious but it also provides a much needed blast of colour. It’s from Sophie Grigson’s Country Kitchen, and is incredibly easy to make.
The vegetables are roasted in the maple syrup and sunflower oil for about 45 minutes and then blitzed in a blender along with the stock. The ginger gives the soup a subtle kick, though I tend to leave it out if it’s for the children.
It’s a brilliant Saturday morning standby: I sling everything in the oven on a low heat, and then get on with whatever I need to do until the whining about lunch starts up, by which time it’s usually pretty much ready. The soup can be eaten as it is, but also works with all manner of toppings — Sophie Grigson suggests chopped chives or lovage. The girls like it with grated cheddar, I love it with chives, crumbled feta and a sprinkle of smoky paprika. We’ve experimented with garlicky croutons and also greek yoghurt. When we have no maple syrup I’ve substituted honey which has worked well, and I can imagine that adding cumin to the baking tray would make a nice alternative to ginger.
I expect it freezes well, but I’ve haven’t tried as we never have any left over. Though if I had a larger freezer I might be tempted to make it in bulk from time to time.
INGREDIENTS: 1kg/2lb 4oz carrots, cut into chunks; 2 onions cut into eighths; 4cm/1.5 inch chunk of root ginger cut into matchsticks; 4 cloves garlic peeled; 3tbs sunflower oil; 4 tbs maple syrup (Sophie says dark, grade B, but I used what I had in the cupboard); 1.5litres/2.5 pints chicken or vegetable stock; salt and pepper.
METHOD: Pre-heat oven to gas mark 7/ 220 C/ 425 F
Mix all the ingredients in a roasting tray (or two if you are increasing the quantity), making sure that everything is coated with oil and syrup. Best to use your hands for this, and then make sure that everything lies relatively evenly across the pan. Roast for 45 – 60 minutes, checking from time to time and turning the vegetables as they brown up.
Remove the vegetables from the oven and allow them to cool a little before adding them to the liquidiser with half the stock. Depending on the size of your liquidser, you may find that you have to do this in batches. (If using a stick blender, just transfer the vegetables to a large pan and add half the stock and then get blending.)
Once you have a smooth mix of blended vegetables and stock, transfer to a large pan with the remaining stock and heat it up again. This is the moment to check the seasoning. Salt will balance out the sweetness of the carrots and the maple syrup, as will a teaspoon or two of smoky paprika.
And finally, I really must recommend Sophie Grigson’s Country Kitchen. It is filled with excellent recipes which are arranged seasonally, interspersed with little essays on specific ingredients, methods, customs and techniques.
Occasionally I wonder if I could cope with just one cookery book. Is there one book, I ask myself, that could take me through an entire year, providing inspiration for meals for friends as well as straightforward mid-week family suppers? Of course, I’d hate to have to make that decision (I’m very fickle and greedy), but I think Sophie Grigson’s book really does cover all the bases and would probably see us through.