Chilled Carrot and Hazelnut Soup Recipe | Gourmet Traveller

Ingredients

• 500 ml (2 cups) vegetable stock
• 500 gm carrots, coarsely chopped
• 100 gm roasted hazelnuts, plus extra, coarsely chopped, to serve
• 1 onion, diced
• 2 garlic cloves
• Juice of 2 lemons, or to taste
• 1 tbsp Sherry vinegar, or to taste
• To serve: coarsely chopped flat-leaf parsley and mint, and extra-virgin olive oil