Ingredients for the soup:
- 800g carrots
- 2 shallots
- Piece of fresh ginger, about 1 inch in length, skin removed and finely chopped
- 1.5 litres vegetable stock
- Zest of a lemon
- Sea salt
Ingredients for the caraway crackers:
- 100g wholemeal flour
- 1 tsp sea salt
- 20g butter, cut into small cubes
- 1 tsp honey
- 1 tsp caraway seeds
Peel the shallots, top and tail the carrots and then roughly chop both. Fry the shallots in a little olive oil and a generous pinch of sea salt until they soften and begin to turn golden. Add the chopped carrots to the pan, pour over the vegetable stock and bring to the boil. Turn down the heat, add the ginger and lemon zest and leave to simmer for about 30-40 minutes.
While the soup is cooking, it’s time to make the crackers. Preheat the oven to 220C and pop a baking tray in to warm with the oven. Mix the flour with the sea salt, butter, honey and caraway seeds. Rub the butter into the flour, with a fork or your fingers, until it is all thoroughly mixed together. Slowly add about 50ml cold water, stirring to form a firm dough – you don’t want the dough to be wet, so just add enough water to allow the dough to form into a ball. (It may not seem wet enough to start with, but as you bring it together it will appear to become stickier and 50ml should make it the right consistency.)
Roll the dough out as thinly as you can (try rolling between sheets of baking paper to make this easier) and cut into cracker sized rectangles – the thinner you roll it, the crunchier the crackers will be! I never worry too much about getting an even size and shape, which makes this a quick process!
Prick crackers all over with a fork and then lay them on baking paper over the hot baking sheet. Bake in the oven for about 12 minutes or until they begin to brown.
To cool, place them on a wire rack. Note: the crackers crisp up during cooling so don’t worry if they seem a little soft when you remove them from the oven.
You can more recipes from Caroline on her blog, Suppers in Season.