Instructions
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1
Heat a large deep saucepan with the olive oil. Sauté the onion and leek together until soft but not brown.
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2
Add the carrots, honey, apples and stock. Bring to the boil, cover and simmer for 25 minutes or until soft.
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3
Transfer to a liquidiser and puree to a smooth consistency. Taste and season.
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4
For the garnish, using a paring knife make very thin strips of carrots. Cook in boiling water for 2 minutes, drain and refresh under cold water. Pat dry with absorbent paper.
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5
To serve the stylish way: sprinkle over some carrot spaghetti and strips of apple.
Ingredients
- 1 kg carrots, peeled and roughly chopped
- 1 onion, peeled and roughly chopped
- 2 tbsps olive oil
- 2 leeks, peeled and sliced
- 3 apples, peeled, cored and roughly chopped
- 2 tsps honey
- 2 litres vegetable stock
Serves 8
Total time required 50 mins
- Preparation time: 20 mins
- Cooking time: 30 mins
Recipe published with permission from Denise Phillips.
www.jewishcookery.com