If you need a winter pick-me-up, it’s time to turn to roasted carrot and herb dumpling soup. This bright dish is sure to lift your spirits in a gloomy winter, and is also absolutely delicious. Fresh, warm, and earthy.
Roasted carrot and herb dumpling soup
Ingredients
- 100g (1 cup) self-raising flour
- 30ml (2 tbsp) fresh flat-leaf parsley leaves, chopped
- 30ml (2 tbsp) fresh chives, chopped
- salt and freshly ground black pepper, to taste
- 60ml (¼ cup) milk
- 60ml (¼ cup) fresh cream
- 1kg carrots, peeled and roughly chopped
- 3 onions, roughly chopped
- 30ml (2 tbsp) olive oil
- salt and freshly ground black pepper, to taste
- 5ml (1 tsp) ground cumin
- 1,5L vegetable stock
- 250ml (1 cup) fresh cream
Instructions
To make the dumplings, place the flour, parsley, chives and seasoning in a bowl and make a well in the centre.
Add the milk and cream and stir until just combined.
Turn out on a lightly floured work surface and knead until smooth, about 2 minutes. Roll the dough into 8 balls and set aside.
Preheat the oven to 180°C.
Combine the carrots, onions, oil, seasoning and cumin in a baking dish. Roast until the carrots are tender, about 30 minutes.
Place in a food processor, add the stock and blend until smooth.
Pour into a saucepan over medium heat, add the cream and bring to the boil.
Add the dumplings, cover with a tight-fitting lid and cook until the dumplings are cooked through, about 6 – 8 minutes.
Notes
To drink: A rounded, wooded Chenin Blanc has fruity flavours to complement the cream and sweet carrot
