Name: Sweet roasted carrot soup with chunky croutons
Prep time: 30 min
Cook time: 50 min
Total time: 80 min
Yield: 1
Ingredients: 1kg carrots, peeled, chopped; 2 garlic cloves, unpeeled; 54.00 gm maple syrup; 36.40 gm olive oil; 1 litre chicken style liquid stock; 37.60 gm light sour cream; 2 Turkish bread rolls, cut into 2cm cubes

Sweet roasted carrot soup with chunky croutons

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Prep Time:
30 minutes

Cook Time:
50 minutes

Total Time:
80 minutes

Whip up a satisfying and filling soup to satisfy a crowd.

Ingredients:

1kg carrots, peeled, chopped
2 garlic cloves, unpeeled
54.00 gm maple syrup
36.40 gm olive oil
1 litre chicken style liquid stock
37.60 gm light sour cream
2 Turkish bread rolls, cut into 2cm cubes

Instructions:

Preheat oven to 200C/180C fan. Spread carrots and garlic on a baking tray lined with parchment paper. Drizzle with maple syrup and half of the oil, then season with salt and pepper. Roast for 30-35 minutes, turning halfway, until carrots are tender.
In a large saucepan over high heat, combine stock, 2 cups cold water, and squeezed garlic from its skins. Add carrot, cover, and bring to a boil. Reduce heat to low and simmer for 5 minutes. Remove from heat.
Smoothly blend soup with a stick blender, then simmer covered on low heat for 10 minutes. Gently stir in sour cream.
In a large bowl, toss the bread with the remaining oil and season with pepper. Spread the seasoned bread on an oven tray and bake for 5 to 6 minutes, turning occasionally, until golden all over. Serve the soup with the freshly baked croutons.

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