- A bag of carrots
- 1 onion
- 1 stick of celery
- 2 garlic cloves
- A handful of parsley
- 1 lemon
- A few glugs of olive oil
- Sea salt
- Freshly ground pepper
- 750ml boiling water or stock, if you have some
- 1.
Preheat your oven to 200ºC/Gas 6. Place a roasting tray on the top shelf to heat up.
- 2.
Peel or scrub your carrots. Cut into 2cm dice. Tumble into the warmed roasting tray. Gloss with oil. Season well. Roast for 35 mins or till tender and a little charred around the edges.
- 3.
Halve, peel and finely dice your onion. Finely dice your celery. Peel and finely chop one and a half of your garlic cloves (the other half is for your gremolata).
- 4.
Set a large sauce pan or pot over high heat. Gloss with oil. Stir in your veg with a good pinch of salt and pepper. Lower heat. Cook till just tender and glossy. Add your boiling water or stock. Simmer while the carrots roast.
- 5.
Fold your carrots through the simmering stock. Keep on a gentle heat while you make the gremolata.
- 6.
Finely chop your parsley and the reserved garlic. Add it into a bowl. Grate in the lemon zest. Add a good pinch of salt. Crush and chop everything together so it’s like a slightly dry pesto.
- 7.
Blend the soup till smooth. Bowl up. Sprinkle the gremolata over the top. Finish with a drizzle of olive oil. Simply delicious.