REDUCED Carrot & Roasted Garlic Soup

Clean Label, Gluten Free, Organic, Umami base, Vegetarian

Serves 10

carrot soup

Ingredients

 

For Soup

230ml REDUCED Vegetable Concentrate 021

1.9L water

1.2kg carrots

185ml garlic oil

40g cornstarch

135ml cream

3-4 chilis

8.5g salt

 

For 32ml garlic oil

325ml vegetal oil

100g garlic cloves

Method
  1. To make garlic oil, peel the garlic and place it in a pot with 300g of oil. Cover and cook in the oven at 115°C overnight.
  2. To make the soup: thinly slice the carrots.
  3. Warm the garlic oil in a pot, add the sliced carrots, and cook for 1 minute.
  4. Add the remaining ingredients, except the cornstarch, and simmer for 20 minutes until the carrots are soft.
  5. Add cornstarch diluted in water and blend the soup until smooth.
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