Roast carrot soup, smoked cheese and rye crumble

I developed this recipe to showcase some of my favourite local Baltic ingredients in a modern way. Historically, smoking was a key preservation technique of the region, hence the inclusion of the smoked cheese. (Whenever there is the possibility of adding smokiness to a dish without smoking out the kitchen, I love to do so – I like to use smoked salt in my cooking for the same reason.) I also love the sweetness that develops when carrots are roasted and it’s this, when paired with the slight sourness of the cream and the smokiness of the cheese, that helps transform what could be a rather mundane soup into something truly special.

SERVES 8

1kg carrots, peeled and cut

into 5cm chunks

1tsp salt

¼tsp cumin seeds

¼tsp caraway seeds

1tbsp rapeseed oil

15g butter or 1tbsp

rapeseed oil

1 large onion, finely diced 1tsp apple cider vinegar 1litre vegetable stock

200g smoked hard cheese (such as gouda or Cheddar), grated Sour cream, to serve Pumpkin shoots or other

microgreens (optional) FOR THE RYE CRUMBLE 15g butter

½tbsp rapeseed oil

100g rye bread or pumpernickel, torn into pea-sized pieces

1 First, make the rye crumble (see cook’s note above).

2 Preheat the oven to 210°C/190°C fan/gas mark 6-7. In a large bowl, mix the carrots with the salt, spices and oil until they are evenly coated. Transfer to a large roasting tin and roast for 60min until golden and browning at the edges.

3 Meanwhile, melt the butter or oil in a large saucepan over a medium heat, add the onion and sauté for 6min until translucent and soft.

Add the vinegar and stock and remove from the heat.

4 When the carrots are ready, transfer them to the saucepan and return to the heat. Bring the soup to a simmer, reduce to a low heat and cook gently for 15min until the carrots are soft when pierced with the tip of a knife.

5 Carefully transfer to a blender or food processor, together with 150g of the cheese, and blend to a smooth purée-like consistency.

6 Ladle the soup into bowls, scatter over the rye crumble and top with sour cream, the remaining cheese and some pumpkin shoots, if desired.