500 g carrot, peeled, diced
1 medium white onion, diced
3 cloves garlic, smashed
3/4 tsp caraway seeds, toasted and crushed
2 medium potato, peeled, diced
100 g chestnut, read to eat
750 ml chicken stock
3 long red chili, roasted, deseeded and peeled
1 tbsb extra virgin olive oil
40 g butter
60 ml cream, whipped
to taste salt and pepper
purple basil leaves, for garnish
1. Coat red chilis with a little olive oil and roast in a hot oven until skins are darkened and begin to blister then place the chilis in a bowl and cover with cling film, allowing to sweat for 15 minutes. Next, peel off the skins and remove the seeds. Keep aside until ready to use.
2. Place olive oil and butter in a large saucepan over low fire, sauté carrot, onion, garlic, 1/2 tsp caraway seeds, potato and chestnut for around 20 minutes. Add the stock and roasted chillies. Allow soup to simmer for a further 20 minutes then season with salt and pepper. Blend the soup in a blender until smooth and creamy, pour into bowls.
3. To finish, mix whipped cream with 1/4 tsp crushed caraway seeds, place the whipped cream on top of the soup, garnish with purple basil leaves and serve.
Recipe by Chef Adam Gaffey.