Chilled carrot and hazelnut soup

Name: Chilled carrot and hazelnut soup
Yield: 4
Ingredients: 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

Australian Gourmet Traveller recipe for chilled carrot and hazelnut soup.

Serves 4

Styling byLisa Featherby

Styling byEmma Knowles

Styling byGeraldine Muñoz

Ingredients

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

Main

1.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).

2.To serve, scatter with herbs and extra hazelnuts, and drizzle with extra-virgin olive oil.

Styling by Lisa Featherby

Styling by Emma Knowles

Styling by Geraldine Muñoz