AT A GLANCE
500 ml (2 cups) vegetable stock
500 gm carrots, coarsely chopped
100 gm roasted hazelnuts, plus extra, coarsely chopped, to serve
1 onion, diced
2 garlic cloves
Juice of 2 lemons, or to taste
1 tbsp Sherry vinegar, or to taste
To serve: coarsely chopped flat-leaf parsley and mint, and extra-virgin olive oil
||Process stock, carrots, hazelnuts, onion, garlic, lemon juice and vinegar in a blender until very smooth, season generously to taste and refrigerate until chilled (30 minutes).
||To serve, scatter with herbs and extra hazelnuts, and drizzle with extra-virgin olive oil.
FAST, LEMONS, ONIONS, MAIN, MODERN AUSTRALIAN, HAZELNUTS, SOUP, GARLIC, CARROTS, VEGETARIAN
EMMA KNOWLES , LISA FEATHERBY
JOHN PAUL URIZAR