Roasted Carrot and Herb Dumpling Soup
Soup
5 x 200g large carrots, peeled and roughly chopped
340g large brown onions, roughly chopped
2 tabs olive oil
sea salt and cracked black pepper
1 tspn ground cumin
6 cups vegetable stock
1 cup (single or pouring) cream
Herb dumplings
1 cup SR flour
2 tabs chopped flat-leaf parsley leaves
2 tabs chopped chives
sea salt and cracked black pepper
¼ cup milk
¼ cup (single or pouring) cream
5 x 200g large carrots, peeled and roughly chopped
340g large brown onions, roughly chopped
2 tabs olive oil
sea salt and cracked black pepper
1 tspn ground cumin
6 cups vegetable stock
1 cup (single or pouring) cream
Herb dumplings
1 cup SR flour
2 tabs chopped flat-leaf parsley leaves
2 tabs chopped chives
sea salt and cracked black pepper
¼ cup milk
¼ cup (single or pouring) cream
Place the flour, parsley, chives, salt and pepper in a bowl and make a well in the centre. Add the milk and cream and stir until just combined. Place the dough on a slightly floured surface and knead for 2 mins or until smooth. Divide the dough into 8 and roll into balls. Cover and set aside.
Preheat the oven to 180C. Place the carrots, onion, oil, salt, pepper and cumin in a baking dish and toss to coat. Roast for 30 mins or until the carrots are tender and golden. Mix with stock and blend until smooth. Place the carrot soup in a large saucepan over medium heat, add the cream and bring to the boil. Add the herb dumplings, cover with a tight-fitting lid and cook for 6-8 mins or until the dumplings are cooked through.
Preheat the oven to 180C. Place the carrots, onion, oil, salt, pepper and cumin in a baking dish and toss to coat. Roast for 30 mins or until the carrots are tender and golden. Mix with stock and blend until smooth. Place the carrot soup in a large saucepan over medium heat, add the cream and bring to the boil. Add the herb dumplings, cover with a tight-fitting lid and cook for 6-8 mins or until the dumplings are cooked through.