roasted carrot and herb-dumpling soup

  • 1kg carrots, peeled and roughly chopped
  • 340g brown onions, roughly chopped 
  • 2 tablespoons olive oil 
  • sea salt and cracked black pepper 
  • 1 teaspoon ground cumin 
  • 1.5 litres vegetable stock 
  • 1 cup (250ml) pouring (single) cream 

herb dumplings

  • 1 cup (150g) self-raising (self-rising) flour 
  • 2 tablespoons chopped flat-leaf parsley leaves 
  • 2 tablespoons chopped chives 
  • sea salt and cracked black pepper 
  • ¼ cup (60ml) milk 
  • ¼ cup (60ml) pouring (single) cream
  1. To make the dumplings, place the flour, parsley, chives, salt and pepper in a bowl and make a well in the centre. Add the milk and cream and stir until just combined. Knead on a lightly floured surface for 2 minutes or until smooth. Roll into 8 balls. Set aside.
  2. Preheat oven to 180°C (355ºF). Combine the carrot, onion, oil, salt, pepper and cumin in a baking dish. Roast for 30 minutes or until the carrot is tender. Process, add the stock and blend until smooth. Place in a saucepan over medium heat, add the cream and bring to the boil. Add the dumplings, cover with a tight-fitting lid and cook for 6−8 minutes or until the dumplings are cooked through. Serves 4.
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Tags: dumplings, soup,

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