Chilled carrot and hazelnut soup


You'll need

500 ml (2 cups) vegetable stock 500 gm carrots, coarsely chopped 100 gm roasted hazelnuts, plus extra, coarsely chopped, to serve 1 onion, diced 2 garlic cloves Juice of 2 lemons, or to taste 1 tbsp Sherry vinegar, or to taste To serve: coarsely chopped flat-leaf parsley and mint, and extra-virgin olive oil

Method

  • 01
  • Process stock, carrots, hazelnuts, onion, garlic, lemon juice and vinegar in a blender until very smooth, season generously to taste and refrigerate until chilled (30 minutes).
  • 02
  • To serve, scatter with herbs and extra hazelnuts, and drizzle with extra-virgin olive oil.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

Feb 2014

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