Vegetarian Recipes - Warm Carrot Soup with Mascarpone and Parmesan Recipe

  
 

Warm Carrot Soup with Mascarpone and Parmesan Recipe

 

Ingredients

 

Serves 4

  • 1 lb/500 g carrots, peeled

  • 1 sprig parsley, finely chopped

  • 1 sprig thyme, finely chopped

  • 2 bay leaves

  • 5 whole black peppercorns

  • 2 cloves garlic, 1 whole and unpeeled + 1 chopped

  • 6 tbsp Vegetable Stock

  • 1 tbsp olive oil

  • 2 tbsp Mascarpone cheese

  • 1 tbsp freshly grated Parmesan cheese

  • 1/4 tsp freshly grated nutmeg

  • salt and freshly ground black pepper to taste

Method:

  1. Preheat the oven to 300°F/150°C/gas 2.

  2. Cook the carrots in a pan of salted, boiling water with the parsley, thyme, bay leaves, peppercorns, and whole garlic clove for 15 minutes, or until tender. Drain, reserving the stock and discarding the herbs and garlic.

  3. Transfer the carrots to an oiled baking sheet and bake for 10 minutes.

  4. Process the carrots with the remaining clove of garlic and stock in a food processor or blender until smooth.

  5. Transfer the puree to a saucepan, add the oil and enough reserved stock to make a thick, smooth cream, and cook over medium heat for 5 minutes.

  6. Stir in the Mascarpone, Parmesan, and nutmeg. Season with salt and pepper. Ladle into soup bowls and serve warm.