With an extra delicious side of sticky lemon asparagus and a big ol' pile of Parmesan. This soup is sweet and smokey with a nudge of smoked paprika. It's balanced with the lemony asparagus and the cheese for a meal that hits all the best parts of your mouth. Recipe follows
Ingredients (for loads)
800g Carrots, peeled and diced
800g Kumara, peeled and diced
1 Bulb of Garlic, peeled and crushed
2 White Onions, peeled and diced
Fresh Oregano Leaves
Red Wine Vinegar
10 Asparagus Spears
In a large stock pot pour a generous lug of olive oil. Turn to a medium heat and add the onions and garlic. Saute for a couple of minutes, then add the carrots along with a splash of water. Cook off the water and fry the carrot. The goal here is to soften the carrot, and then eventually caramelize them (you want them to start breaking down).
So, every five or so minutes, add a splash of water to the carrots. Keep an eye on them so they don't burn, and add water every time it's getting a bit too sticky. Once they begin to break down, add the kumara, cream, 3 teaspoons of paprika. Cook until the kumara is tender and falling apart. Add a splash of red wine vinegar, a handful of oregano leaves and then blend until smooth.
Cook the soup down until it's nice and thick.
To do the asparagus, heat a frying pan to a high heat. Melt the butter and quickly add the asparagus. Salt and pepper, then toss. Add the lemon juice and reduce until sticky. Toss it around, take it off the heat, then grate over a whole load of parmesan cheese!
Heat up the soup if it's cooled a bit, season with a good hit of salt and pepper.
Serve it with some crusty bread.