Good food and red shoes

  I’m sure that most of us have a bag of carrots which are looking a bit past their best and a couple of onions or shallots  in our fridges . Roasting the carrots definitely gives a sweeter and more intense flavour . So at lunchtime I chopped the carrots into small chucks , added 3 whole shallots in a roasting tin. I then drizzled them with olive oil and some seasoning and a few chilli flakes. I roasted this for about about 30 mins , but it’s easy to judge when it’s cooked and ready to blitz . I made confit of garlic before Christmas and added some of these mid way through cooking . But fresh garlic cloves roasted in their skins would be absolutely fine too. You would  just squeeze out the garlic once they were cooked into the soup. Once the carrots and shallots are cooked , transfer to a pan suitable for blitzing and add a tin of chopped tomatoes and some vegetable stock to create your desired consistency. Adding the garlic too and then purée into a smooth soup and heat ...