50ml olive oil
2 stalks celery
1 medium onion
10 parsley stalks
2 cloves garlic
60g ginger root
5-6 large carrots
2-3 Tbsp local organic honey (to taste)
2 litres vegetable stock (powdered is fine if you don't have fresh liquid stock)
Salt and pepper
Put the olive oil into a large pot and add the finely chopped onion, celery, parsley stalks and garlic to make a soffrito (the base for most traditional Italian soups, stews and sauces). Gently saute over a low heat for 2-3 minutes.
Add the carrot, finely grated ginger root and freshly ground black pepper.
Cook slowly for about 10 minutes until they soften. This releases all the sweetness of the vegetables to further enhance the flavours of your soup.
Before your vegetables start to colour, add the vegetable stock, honey and more seasoning if needed.
Simmer over low heat for 20 minutes or until carrots are soft (you may need to add more water or stock, as it may evaporate).
Blend until smooth, adding more stock or water until desired consistency is achieved.
Check for final seasoning. Serve with a swirl of extra virgin olive oil and chopped flat leaf parsley and freshly baked bread.
Requested by Judy Spillane, of Dunedin.
This recipe from Base-icly in Clyde comes from head chefs Danae Taylor and Tristian McDonald. They use fresh, local produce and serve it with their own wood-fired bread.
If you have enjoyed a dish in an Otago cafe or restaurant and would like the recipe, write to Ask A Chef, Features, Otago Daily Times, PO Box 181, Dunedin, or email odt.features@odt.co.nz, including your name, address and a daytime telephone number, and we will request it.
