- 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
Preheat your oven to 200ºC/Gas 6. Place a roasting tray on the top shelf to heat up.
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.
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).
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.
Fold your carrots through the simmering stock. Keep on a gentle heat while you make the gremolata.
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.
Blend the soup till smooth. Bowl up. Sprinkle the gremolata over the top. Finish with a drizzle of olive oil. Simply delicious.