Carrot and Orange Soup with Labneh and Crispy Carrot Peel
Wednesday, October 01, 2014Yesterday was one of those days, I just didn't really want to leave the house and found all sorts of excuses and justifications not to. You know that feeling when all you want to do is be cosy on the couch even if it means double the amount of mundane errands to do tomorrow? Well, I gave in and yes, today I had a little more of a heavy load but I have no regrets. I rummaged through my refrigerator and tried to come up with something not too heavy for lunch, especially since I'd chosen to boycott my workout for the day, and came across a big bunch of organic carrots calling my name. I know, I sound a little crazy, carrots don't call our names... Carrot soup, on a lazy, cashmere sweatpants, Friends re-run, 'is that rain I see'? kinda day on the other hand, does.
So I went all out on a meal for one, (my mom did steal a bowl for herself thankfully, since I can never make just one serving) complete with a crispy counterpart to hit that extra spot.
Of course, you don't have to have to be a lazy, stay at home bum to give this one a try.
Makes 4 servings
YOU WILL NEED:
1/2 LB CARROTS (PEELED AND FINELY SLICED OR CHOPPED)
2 MEDIUM WHITE ONIONS, FINELY CHOPPED
3 CLOVES GARLIC, CRUSHED
2 TBSP BUTTER OR OLIVE OIL
JUICE OF HALF A ORANGE
JUICE OF HALF A LEMON
1 PINT VEGETABLE STOCK OR 1 PINT WATER AND A VEGETABLE STOCK CUBE
SEA SALT AND PEPPER
FOR CRISPY CARROT PEEL
3 CARROTS PEELED
1 TSP OLIVE OIL
SEA SALT AND PEPPER
LABNEH (1 TSBP PER SERVING)
FRESH CHOPPED PARSLEY
Pre-heat oven to 200C or 390F.
Chop the onions and garlic while the oven pre-heats.
Use a vegetable peeler to peel the carrots in to spirals. (See photo above). Toss with the olive oil and salt and pepper. Place the carrot peels on a baking tray and bake for 20-30 minutes, keeping an eye on them.
In a large pot, melt the butter or heat the oil and sauté the garlic and onion until softened and brown, making sure it doesn't burn. While the onions are cooking, chop the carrots. Add the carrot and sauté for another 3-4 minutes, until they have slightly softened, not letting them lose their bright colour.
Add the vegetable stock or water. Let it simmer for another 2-3 minutes.
Add the lemon and orange juice, a pinch of salt and pepper and a handful of fresh parsley. Blend the soup in a food processor until smooth. Depending on your machine this could take between 3-7 minutes. Add a little more water or stock if you'd like a smoother consistency and blend for another few minutes.
Do not bring the soup back to the boil or onto the heat until you are ready to eat it as you want to keep it's nice colour.
Serve each portion sprinkled with some fresh parsley, some lemon zest, a spoon of labneh and top with the carrot peel which should have taken on a potato chip texture.