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Recipe: Roasted carrot, pumpkin, ginger and honey soup

Packed with vegies and a hint of honey, this soup is bound to be your new favourite recipe for warming up chilly nights - by Home Beautiful
  • 12 Jul 2018
Recipe: Roasted carrot, pumpkin, ginger and honey soup
Cath Muscat
Serves 6
Proudly supported by

Farmed on urban rooftops, gorgeous local honey from Sydney's The Urban Beehive is the star ingredient of this winter-warming soup. It's jam-packed with a healthy dose of vegies, too! Once you've made a batch, you can serve bowlfuls straight to the table or pack this soup in a heat-proof container and enjoy a picnic outdoors – just add a dollop of natural yoghurt and a sprinkling of micro herbs to each serve, if you desire, plus crusty bread on the side.

Want to watch the step-by-step video? Executive Chef Martin Boetz shows you how it's done in episode ten (part one) of HBTV 's web series Cooks Co-op.

Scroll down to watch the episode

Ingredients

300g butternut pumpkin, peeled, cut into rough pieces

1kg carrots, peeled, halved

1 brown onion, peeled, quartered

8 eschalots, unpeeled

8 cloves garlic, unpeeled

50g ginger

1 leek, trimmed, roughly chopped

¼ cup olive oil

Salt and white pepper, to season

2L vegetable stock

1 bunch thyme

2 bay leaves

Organic honey, to serve

Micro herbs, to garnish (optional)

Method

  1. Preheat oven to 160°C. Place pumpkin, carrot, onion, eschalots, garlic, ginger and leek in a large roasting tray. Drizzle over oil and season with salt and pepper. Toss until coated. Roast for about 45 minutes or until caramelised, turning vegetables halfway.

  2. Place stock, thyme and bay leaves in a heavy-based pot and bring to a simmer. Squeeze garlic and eschalot flesh from their skins into stock. Add cooked vegetables and bring to a simmer. Simmer, covered, for 15 minutes. Remove pot from the heat.

  3. Remove thyme stalks and bay leaves and discard. Use a handheld stick blender to puree the soup in pot or puree ladlefuls in a food processor until smooth. If soup is too thick, add more stock or water. Season to taste. Drizzle each bowl of soup with honey to serve. Sprinkle with micro herbs if desired.

    Step @stepIndex

    Step 3   Use a handheld stick blender to puree the soup in pot or puree ladlefuls in a food processor until smooth.

    Cooks Co-op
Cooks Co-op EP 10 (part 1): Winter-warming roasted carrot and honey soup
Cooks Co-op
EP 1: The most amazing twice-cooked wagyu beef ribs recipe

EP 1: The most amazing twice-cooked wagyu beef ribs recipe

Cooks Co-op: Meet the team

Cooks Co-op: Meet the team

Recipe: Twice-cooked beef ribs with rich tomato sauce

Recipe: Twice-cooked beef ribs with rich tomato sauce

Cooks Co-op

- by Harvey Norman
EP 1: The most amazing twice-cooked wagyu beef ribs recipe Entertain

EP 1: The most amazing twice-cooked wagyu beef ribs recipe

Cooks Co-op: Meet the team Entertain

Cooks Co-op: Meet the team

Recipe: Twice-cooked beef ribs with rich tomato sauce Entertain

Recipe: Twice-cooked beef ribs with rich tomato sauce

Recipe: Fresh herb, citrus and chilli gremolata Entertain

Recipe: Fresh herb, citrus and chilli gremolata

EP 2: How to make creamy and delicious goat's curd Entertain

EP 2: How to make creamy and delicious goat's curd

Recipe: Goat's curd cake with poached brown sugar pears Entertain

Recipe: Goat's curd cake with poached brown sugar pears

Hawkesbury hotspots Entertain

Hawkesbury hotspots

EP 3: The best-ever goat's curd cheesecake recipe Entertain

EP 3: The best-ever goat's curd cheesecake recipe

The dairy goats of Willowbrae chevre farm Entertain

The dairy goats of Willowbrae chevre farm

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