Carrot soup with sour cream, dill and pine nuts

This carrot soup has a certain farm-like decadence to it. It is rich while nourishing and looks beautiful. You can make it vegetarian if you wish, but the chicken stock does add another layer of flavour. Punchy caraway and mustard seed add depth of flavour to the sweetness of the carrot while the garnishes – sour cream, dill and pine nuts – add a creamy richness.

Carrot Soup

I imagined myself eating this dish at an outdoor table on a warm summer evening, watching the stars begin to glimmer. However, as it is made from a lasting root vegetable it is also seasonally versatile – it just happens to taste the best when the carrots have been pulled straight out of the ground. Serve with a cool glass of California chardonnay.

CARROT SOUP WITH SOUR CREAM, DILL AND PINE NUTS

Serves 3-4

INGREDIENTS

1kg carrots, peeled and cut into 1inch rounds

2 sticks celery, cut into chunks

3 banana shallots, sliced

2tbs olive oil

Splash of white wine

500ml chicken or vegetable stock

1tsp dried dill

1tbs mustard seeds

1tbs caraway seeds

salt and pepper

To garnish

4 dessert spoons sour cream

4tbs pine nuts

4tbs fresh chopped dill

METHOD

Start by sweating the vegetables and dry spices in a medium saucepan in a dessert spoonful of olive oil with a teaspoon of salt stirred through, which helps the vegetables break down. It’s great to get a bit of colour on the shallots as their caramelised flavour lends beautifully to the sweet carrots.

Once the vegetables have a bit of colour on them, pour in the white wine followed by the chicken stock. If the vegetables aren’t covered with liquid, top it up with water. Bring the pot to a boil, then turn it down to a simmer. Cook until the carrots are completely soft, about 30-45mins.

When the carrots are soft, take the soup of the heat and blend it until it is a fine puree. Let it down with a bit of water until it is the desired consistency. You don’t want it to thick, nor too thin. Think the of the body of double cream, that’s what you’re going for. Add plenty of fresh cracked pepper and a bit of salt if the flavour needs a bit more oomph.

To serve, ladle the soup into bowls, drizzle with a little olive oil and add a dallop of sour cream in the middle, laying it down gently so it rests on top of the soup. The sour cream really boosts and balances the flavour of the sweet carrots. Sprinkle over the dill and finally scatter the pine nuts.

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