RECIPE: Jolliette's carrot soup

If you love a flavorful bowl of soup, this recipe will deliver on all fronts. This bowl of soup also gives you 1 of your 3 necessary servings of vegetables per day. The warm herbs, in combination with lemon will surprise you in the best possible way. The first time I made this soup was to use up the abundance of carrots I had in the house. I had cooked carrots for soup so many times before, but once tried roasting them first. The result was great!

Ingredients

500 grams of carrots

1 tablespoon olive oil

1 teaspoon salt

1 shallot

1 clove of garlic

1 small potato

1 liter vegetable stock

2 bay leaves

1 teaspoon turmeric

1 teaspoon vadouvan

2 tablespoons lemon juice

1 lemon zest grated

Preparation

1. Preheat the oven to 250°C.
2. Peel and cut the carrot into large chunks.
3. Rub the carrots in olive oil and salt.
4. Roast the carrots at 250°C for 45 minutes.
5. Peel and chop the shallot and the garlic. Saute the shallot and garlic in olive oil.
6. Cut the potato into small cubes.
7. Add the stock, salt, carrots and potato cubes to the pot.
8. Bring to a boil, then add the bay leaves and turmeric and simmer for 30 minutes.
9. Remove bay leaves.
10. Season with lemon juice and zest.
11. Add a little vegetable cream. Mix until smooth.
12. Garnish with parsley, pink peppercorns and pumpkin seeds.

If you're making this recipe, tag Jolliette on Facebook or Instagram with the hashtag #jolliette, or @jolliette!