Roasted carrot soup

Prep: 10 mins
Cook: 40 mins
Roasted carrot soup
This soup is loaded with natural fibre, and beta carotene. Not to mention, delicious and easy to make.

6 to 8 medium to large carrots peeled and roughly chopped

1.4ml chicken or vegetable stock

1 thumb sized piece ginger, peeled

1 small onion, chopped

2 garlic cloves, whole

Olive oil

Salt and pepper, to taste

Light crème fraiche, (optional to serve)

Preheat the oven to 190°C / 375°F / Gas mark 5.

Line a baking tray with greaseproof paper and set aside.

Divide the carrots in half.

Place one half of the carrots on the baking tray.

Season with salt and pepper and drizzle lightly with olive oil.

Toss to combine.

Bake in the oven for about 20 minutes, shaking the pan every so often.

Remove from oven when soft, slightly brown and caramelized.

Meanwhile, bring the stock to the boil in a large saucepan with the ginger, onion and garlic.

Lower to a simmer and cook for until the onions are soft, about 5 minutes.

Add the remaining half of the carrots and simmer for another 5 minutes until the carrots are just slightly soft but not cooked through.

Transfer the mixture to a blender.

Add the roasted carrots to the blender with the par-boiled carrots.

Blend until smooth.

Add salt and pepper to taste and a dollop of crème fraiche if using, over each portion to serve.


Preparation Time
10 minutes

Cooking Time
40 minutes

Main ingredients
Dairy, Vegetables, Stock/Broth

Recipe Type
Soups, Healthy

Special Info

Level of Difficulty


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