Delicious Grilled Carrot Soup that Will Change Your life
When my wife came home from a cooking workshop last week, she was completely under the spell of Israeli cuisine. Ottolenghi’s book “Simple” finally found its way to my bookcase after spending months on my wish list. Although there are delicious recipes and beautiful pictures in the book. It’s missing those interesting extra pieces of atmosphere for me I search in a book. Yet it’s a very inspiring book which gave me loads of ideas to work with. Last weekend was all about trying out some of these Ottolenghi inspired recipes my own BBQ twist. This Grilled Carrot Soup for example is my twist on the pumpkin soup from the book where Grilled carrot, roses Harissa, ginger and roasted orange form a delicious combination of flavors you won’t easily forget.
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It’s been a long time since I’ve made soup. Moreover it must have been about 5 year ago since I made soup on the BBQ. Dating back to the early days of this blog, when I made this grilled zucchini soup and shared it with the world complemented by these fantastic foodporn pictures. If you’re into some phenomenal photography, I strongly suggest you not to click on the link. As the title might suggest this Grilled Carrot Soup has a fair share of BBQ experience. The soup derives its delicious flavors from the grilled carrot and roasted orange. Further complemented by the homemade Rose Harissa. If you want to make this Rose Harissa from scratch you might want to take a look at the recipe I recently shared with you. The nice thing about this soup is that with a limited amount of ingredients you get a complex deep taste in the soup that remains interesting throughout your dining experience.
To make the Grilled carrot soup, grilled carrots are of course essential. These, together with the roasted orange, add a mild smoky touch to the soup that adds depth and complexity. Although it may seem a bit complex to make soup on a BBQ, it’s fairly easy. You can simply place the orange between the coals until the skin is blackened. Then you squeeze its juice into the soup and done. The carrots themselves are marinated in oil, garlic and salt and then cooked at medium temperature on the BBQ until they are nicely caramelized. Got some spots burned? Don’t worry… Remove the burned skin and the rest of the carrot is still perfectly usable for the soup, which you can also finish on the BBQ. Finishing a grilled carrot soup indoors would be a shame, wouldn’t it?
Interested in making this grilled carrot soup? Then I would like to read your findings on the social media pages. By the way, don’t hesitate to give your own twist or variation to this soup and experiment with other grilled vegetables. After all this blog is more an forum to share some inspiration than motivating people to do exactly the same (which is perfect if you desire). I am looking forward to see your variations online! Have fun and don’t hesitate to share this post if you are a fan of the content on this blog.
- 10 large carrots
- 2 tbsp sunflower oil
- 4 cloves mashed garlic
- salt to taste
- 2 tbsp sunflower oil
- 2 small or 1 large red onion
- 1 inch ginger grated
- 5 pieces spring onion
- 2 liters vegetable stock or chicken stock if not vegetarian
- 3 Tbsp Roses Harissa bought or see recipe on the blog
- 1 orange
- 2 tbsp sunflower seeds
- 1 tsp agave syrup
- salt to taste
- cilantro to taste
- 1 tbsp sour cream to taste
Prepare your BBQ for a direct session at medium temperature (+-150-180°C).
Remove the zest from your orange and place the orange between the coals until the rest of the peel is burned (turn regularly until all sides are evenly black).
Mix the sunflower oil with the pressed garlic and salt to taste. Rub the carrots thoroughly with this mixture and place on the BBQ.
Roast the carrots until almost done this takes about 30 minutes. Every 10 minutes turn the carrots one third so that they are evenly cooked.
Check if the carrots are nicely cooked and caramelized. Remove any burnt spots if there are any.
Add the oil to a cast iron dutch oven and place on the fire.
Add the oil and fry the onion, grated ginger and spring onion. As soon as they are glassy add the Roses Harissa and finely chopped zest of the orange and stir well. Fry the Harissa further for two minutes.
Add the carrots cut in large chunks together with the rest of the oil in which the carrots were marinated and extinguish with the broth and juice of the roasted orange.
Let it boil for 10 minutes.
Puree the soup with a hand blender until you get a nice smooth structure.
Fry the sunflower seeds in a dry pan and sprinkle with some salt.
Add the agave and fry briefly. Leave to cool and break the seeds loose.