Kathryn Danzey, Founder
Instructions
Step 1
Wash and peel the carrots, then drizzle with grape seed oil and roast for 10 minutes on a lined baking tray. Add the garlic cloves and continue roasting until the carrots start to crisp at the edges.
Step 2
Meanwhile, gently fry your onions and prepare the bouillon.
Step 3
Once the carrots are cooked, add them to the bouillon mixture and blend smooth. Return to the heat in a saucepan, heating to the right temperature. Season to taste
Ingredients
- 500g carrots
- 2 onions
- 5 garlic cloves, peeled and minced
- 1/2 pt vegetable bouillon
- 1 tbsp grape seed oil
- Salt and pepper to taste
