Carrot Soup with Gremolata
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Prep: 10 mins
Cook: 40 mins
Gremolata is a chopped, herby garnish. It's full of flavour and ace with this sunny orange carrot number.
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Ingredients you'll need
  • A bag of carrots
  • 1 onion
  • 1 stick of celery
  • 2 garlic cloves
  • A handful of parsley
  • 1 lemon
From your kitchen
  • A few glugs of olive oil
  • Sea salt
  • Freshly ground pepper
  • 750ml boiling water or stock, if you have some
Step by step this way
  • 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.

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