Roasted Carrot Soup

All You Need

3-4 tbsp of Tocha Yuzu

Soup:

• 3-4 tbsp Tocha Yuzu
• 6 carrots, peeled
• 5 sprigs thyme
• 3 shallots
• 2 cloves garlic
• 1 tsp smoked salt
• 1 tbsp olive oil
• 2-3 cups water or almond milk

Garnish:

• Pinch of salt and ground black pepper
• Croutons
• Fresh leafy herb, eg. basil or parsley
• Carrot slices

To Do List

1. Preheat the oven to 350F.
2. Line an oven tray with parchment paper.
3. Rough chop the carrots, halve the shallots with the skin on, and place on the tray with 2 cloves garlic, salt and thyme, then toss with olive oil.
4. Roast for 40 minutes, or until the vegetables are golden brown and cooked through.
5. Set aside half a carrot for garnish, if using.
6. Remove the onion and garlic skins, then blend with the carrots, Tocha Yuzu and the water or almond milk in a high power blender.
7. Season with salt and pepper to taste.
8. Garnish with croutons, fresh herbs and thinly sliced carrot rounds.