The base of this soup is a classic Sunday roast side: roasted rosemary and honey glazed carrots. Roasting vegetables before transforming them into soup unfolds authentically rich flavors. And the purple color of the heirloom carrots turns this soup into a feast not only for the taste buds, but for the eyes as well. This is my third carrot and hazelnut dish for the Food Blog Challenge by Foodblogs Schweiz.
For the soup, drizzle peeled and chopped purple heirloom carrots, yellow onions, garlic and rosemary with olive oil, salt and roast for 45 minutes at 150°C. Add water and simmer for another 30 minutes. Blend and taste with honey, orange juice and crème fraîche.
For the pesto, lightly roast ground hazelnuts. Mix with grated Parmesan cheese and olive oil.
Serve the soup with pesto, crème fraîche, finely diced fresh orange carrots, roasted whole hazelnuts and violets.