Adapted from a recipe of Myrssini Lambraki,
"Gastronomos" magazine of "KATHIMERINI" newspaper (2009)
Ingredients (for 8 people):
8 large carrots, peeled and cut in large chunks
3 large potatoes
3 large yellow onions, peeled and cut in thick rings
1 lt of vegetable stock
2 tea-cups of white dry wine
1 tsp of ground coriander
3 large potatoes
3 large yellow onions, peeled and cut in thick rings
1 lt of vegetable stock
2 tea-cups of white dry wine
1 tsp of ground coriander
1 tsp of ground sweet paprika
8 tbsp of olive oil
1 tsp of fresh ginger, grated
2 tbsp of grated carrot, for the garnish
1 tbsp of brown sugar (or white granulated)
salt
8 tbsp of olive oil
1 tsp of fresh ginger, grated
2 tbsp of grated carrot, for the garnish
1 tbsp of brown sugar (or white granulated)
salt
pepper
Method:
Preheat the oven to 180°C.
Arrange the carrots and the onions on a small baking dish. Pour over with the wine, half the olive oil and season with salt, pepper, the coriander and the paprika (or the curry). Put in the oven and bake for about 30 minutes until they are soft.
In the meantime, boil the potatoes in plenty of salted water until they are tender. Drain in a colander, peel while they are still warm and leave aside.
Put the carrots and the onins in a blender with any liquids still left in the dish. Add the potatoes and 2 cups of the vegetable stock and whiz until all the ingredients are completely mashed.
Empty the purée into a saucepan, add the rest of the stock and boil in medium-low heat for 10 minutes. Test and adjust the seasoning if necessary.
In a frying pan warm the rest of the oil in medium heat and sauté the ginger along with the grated carrot and the sugar for 4-5 minutes, stirring constantly with a wooden spatula until they are caramelised.
Serve the soup in bowls garnishing on top with a teaspoon of the ginger mixture.
Method:
Preheat the oven to 180°C.
Arrange the carrots and the onions on a small baking dish. Pour over with the wine, half the olive oil and season with salt, pepper, the coriander and the paprika (or the curry). Put in the oven and bake for about 30 minutes until they are soft.
In the meantime, boil the potatoes in plenty of salted water until they are tender. Drain in a colander, peel while they are still warm and leave aside.
Put the carrots and the onins in a blender with any liquids still left in the dish. Add the potatoes and 2 cups of the vegetable stock and whiz until all the ingredients are completely mashed.
Empty the purée into a saucepan, add the rest of the stock and boil in medium-low heat for 10 minutes. Test and adjust the seasoning if necessary.
In a frying pan warm the rest of the oil in medium heat and sauté the ginger along with the grated carrot and the sugar for 4-5 minutes, stirring constantly with a wooden spatula until they are caramelised.
Serve the soup in bowls garnishing on top with a teaspoon of the ginger mixture.
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