Roasted Carrot Soup

This quick and easy roasted carrot soup recipe is simple to prepare and will guarantee to warm you up on a cold winters day. Spiced with ginger and sweetened with a little honey, this delicious soup is ready in 45 minutes!

Course Soup

Cuisine Australian

Prep Time 10

Cook Time 40

Total Time 50

Servings

Calories 326kcal

Author Peter G

Ingredients

8 carrots large, chopped into even chunks
4 tablespoon olive oil
3 tablespoon honey
1 teaspoon ground cumin
1 teaspoon salt
1 teaspoon pepper
1 onion finely chopped
2 cloves garlic finely minced
1-2 tablespoon ginger freshly grated
4 cups chicken stock or vegetable stock
cream and parsley/cilantro to garnish

Instructions

Preheat your oven to 180 deg C and chop your carrots into even-sized chunks.
Combine the chopped carrots with 2 tablespoons of olive oil, honey, cumin, and salt and pepper in a bowl.
Place the carrots on a rimmed baking sheet (in a single layer) and bake in the oven for 20-30 minutes. The carrots should be slightly caramelised and cooked through. (they should feel tender).
In a large pot, add the remaining olive oil and fry the onion, garlic and ginger until translucent. Add the roasted carrots and stock and allow the mixture to boil. Reduce the heat and cook for another 5 minutes.
Using an immersion blender, mix everything until smooth. Alternatively, you can use a regular blender and do it in batches or even a food processor.
To serve garnish with a bit of cream, chopped fresh parsley or coriander and plenty of freshly ground black pepper.

Video

Notes

Chop the carrots into even-sized chunks to ensure they roast evenly.
Don't peel your carrots! As long as you was them - you'll be fine.
Add a tablespoon of curry powder or Thai red curry paste for an extra flavour hit.
Stir through a cup of heavy cream or coconut milk once the soup is blended and heat through before serving. Serve with crusty bread.
Don't want to roast your carrots? Fine. Skip this step if you're running short on time.

Nutrition