If there is anything this season is ideal for, it’s warming hearty meals and yummy fresh bread. Today’s recipe is a rework of a Jamie Oliver recipe with some of my own little tweaks added in to make it a little more to my own taste.
I’ve never had carrot soup before. I love carrots and they are easily one of my favourite vegetables, but for some reason carrot soup had never been something I’ve thought about making!
That all changed this week.
This soup is simple, hearty, herby and it’s just yummy in every way, and of course you can’t have it without these little flatbreads!
Here we go…
Ingredients:
For the soup
- 1kg carrots
- 1/2 onion
- 2 cloves garlic
- 3 tbsp fennel seeds
- 1 tsp cinnamon
- 1 tsp cumin
- 1 tbsp lemon juice
- 1.5 litres vegetable stock
For the flatbreads
- 1 sachet (7g) fast action yeast
- 500g bread flour
- 1 sprig thyme (leaves only)
- 1 teaspoon sugar
- 1 teaspoon salt
- 1 tsp Oil
- 280ml hot water (not boiling)
For the soup:
Roast the carrots with onions and spices for 20 minutes at 200C. Add garlic cloves and roast for another 20 minutes. Add to a boiling pan of vegetable stock and simmer for 20-30 minutes. Blend and serve.
For the flatbreads:
Dissolve the sugar and yeast in hot water. Meanwhile, mix the flour, thyme and salt in a bowl. Add the water mixture and oil to the bowl, mix and knead for 5 minutes. Place in an oiled bowl and rise for 30 minutes. Oil hands and cut into 16 balls. Roll into oval shapes. Heat a dry griddle pan to smoking and cook the flatbread for a few minutes on each side!