Ingredients

  • 2 tablespoons extra virgin olive oil
  • 1 medium onion finely chopped
  • ½ clove crushed garlic
  • 1 teaspoon crushed fresh ginger
  • 1 teaspoon ground turmeric
  • 1 teaspoon fresh thyme
  • 1 teaspoon salt
  • freshly ground black pepper
  • 500 grams washed, peeled and chopped carrots
  • 1 litre vegetable stock
  • toasted chopped hazelnuts
  • fresh thyme

Method

  1. Chop the carrots and onions into small pieces.
  2. Sauté the onion, garlic, crushed ginger & turmeric then add the carrots and vegetable stock. Simmer until the carrots are tender then puree until smooth. Add more liquid if necessary.
  3. Garnish with fresh thyme and roasted hazelnuts.