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As the weather cools and the opening date for Ode 2.0 creeps closer, my thoughts turn to root vegetables, wild meats, my stash of summer’s preserved bounty and creamy, rich, deep flavours.
I’ve been known to serve soups that can wrap you in a blanket (figuratively speaking) and warm your soul, the layers of flavours resulting in a joyous complexity of goodness.
It would be a shame not to share this vibrant carrot soup recipe. After all, soup feeds the soul. This is me sharing part of mine.
Organic carrot, feta and parsley soup
Costs $17 (using organic produce)
1kg organic carrots
100g goatʼs feta
300ml organic cream
3 Tbsp chopped fresh parsley
1 loaf sourdough
You'll also need a pot and roasting dish
Preheat the oven to 180degC.
Set aside 300g carrots or about a third of the amount you have, cut the tops off the carrots and spread in the roasting dish, lather in olive oil and season with salt. Place in the oven and roast until golden and soft (about 45 minutes) turning every 15-20 minutes.
Peel the remaining carrots and slice lengthways down the middle. Then chop into 1cm slices and throw into the pot, cover with water and add a dash of milk or cream so the water turns milky white. Once the water heats up, add 3 to 4 Tbsp of salt (or until the water tastes salty) and boil.
The carrots should be on a rolling boil for 20 to 30 minutes or until the pieces are very soft. Strain the cooking liquid but keep about 500ml for later.
Blend the soft roasted carrots and the boiled carrots with the remaining cream. The soup will be quite thick so add the cooking liquid to thin it to a consistency that you'll enjoy. Season to taste.
Crumble goat’s feta over the top (we use Cranky Goats cheese from the Marlborough Sounds - they have an amazing depth to them) and finish with parsley and a dash of olive oil.
I eat mine with toasted sourdough lathered in soft butter.