Side Pannel
Roasted carrot and herb-dumpling soup
Roasted carrot and herb-dumpling soup
- Recipe Submitted by Rosemary on 11/30/2014
Category: Healthy Recipes, Soups, Carrots
Ingredients List
- 1kg carrots, peeled and roughly chopped
- 340g brown onions, roughly chopped
- 2 tablespoons olive oil
- sea salt and cracked black pepper
- 1 teaspoon ground cumin
- 1.5 litres vegetable stock
- 1 cup (250ml) pouring (single) cream
- herb dumplings
- 1 cup (150g) self-raising (self-rising) flour
- 2 tablespoons chopped flat-leaf parsley leaves
- 2 tablespoons chopped chives
- sea salt and cracked black pepper
- ¼ cup (60ml) milk
- ¼ cup (60ml) pouring (single) cream
Directions
1. To make the dumplings, place the flour, parsley, chives, salt and pepper in a bowl and make a well in the centre. Add the milk and cream and stir until just combined. Knead on a lightly floured surface for 2 minutes or until smooth. Roll into 8 balls. Set aside.
2. Preheat oven to 180°C (355ºF). Combine the carrot, onion, oil, salt, pepper and cumin in a baking dish. Roast for 30 minutes or until the carrot is tender. Process, add the stock and blend until smooth. Place in a saucepan over medium heat, add the cream and bring to the boil. Add the dumplings, cover with a tight-fitting lid and cook for 6−8 minutes or until the dumplings are cooked through.
2. Preheat oven to 180°C (355ºF). Combine the carrot, onion, oil, salt, pepper and cumin in a baking dish. Roast for 30 minutes or until the carrot is tender. Process, add the stock and blend until smooth. Place in a saucepan over medium heat, add the cream and bring to the boil. Add the dumplings, cover with a tight-fitting lid and cook for 6−8 minutes or until the dumplings are cooked through.
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