Roasted Carrot Soup

Name: Roasted Carrot Soup
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 4 serving
Ingredients: 8 carrots; 4 tablespoon olive oil; 3 tablespoon honey; 1 teaspoon ground cumin; 1 teaspoon salt; 1 teaspoon pepper; 1 onion; 2 cloves garlic; 1-2 tablespoon ginger; 4 cups chicken stock; cream and parsley/cilantro to garnish

User Reviews

5.0

15 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
50 mins
Servings
4
Calories
326 kcal
Course
Soup
Cuisine
Australian

Roasted Carrot Soup

Elizabeth Reed

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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!

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Ingredients

Servings

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

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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.

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.