Carrot soup with toasted hazelnuts and pink grapefruit

Buy the best carrots you can for this, preferably organic - they are the star of the show

by Ingredients (Serves 2)
  • 500g organic carrots
  • 100g unsalted butter
  • 1 star anise
  • 5g salt
  • 1 peeled clove of garlic
  • 500ml water

  • ½ pink grapefruit
  • 10g hazelnuts
  • 30ml groundnut oil or vegetable oil
  • 10g pitted green olives
  • 5 leaves of tarragon chopped
  • 5 leaves of coriander chopped or coriander microcress


Peel the carrots. Slice them into even sized pieces. Heat a pan and add the butter and when it starts to bubble add the carrots, garlic, star anise and salt. Place a lid on the pan and allow the carrots to soften.

When they begin to soften, add the water and bring it up to the boil; simmer until the carrots are completely cooked.

Remove the star anise. Take the carrots and the liquid and place in a blender, taking care not to fill it too much. Blitz the soup until smooth. Remove from the jug and allow to cool.

For the garnish, warm the groundnut oil in a pan over a medium heat and toast the hazels until they go golden. Tip them out on to a plate to cool down and reserve the oil. Once the nuts are cold take a rolling pin and hit each nut once just to crush it a little bit.

Cut each olive in 8 pieces. Skin the grapefruit and remove four segments. Dice into five pieces.

Serve the soup at room temperature. Pour into a bowl and top with the garnishes; finish by adding the herbs and a little of the oil you kept from the hazelnuts.

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