Posted on

Roasted Carrot Soup

Roasting the carrots gives it a wonderful depth of flavour.  The carrots can be substituted with roasted butternut for an interesting twist.

1 kg carrots, peeled if preferred
15 ml olive oil
5 ml olive oil
1 large onion, finely chopped
10 ml crushed garlic
10 ml crushed ginger
5 ml ground coriander (optional)
2.5 ml ground cumin (optional)
2.5 ml cayenne pepper (optional)
1.5 to 2 liters beef or chicken stock

To serve
extra-virgin olive oil or
cream or creme fraiche or
60 ml spring, thinly sliced or snipped chives

  1. Pre-heat the oven to 200°C.
  2. Place the unpeeled carrots in a roasting pan in a single layer.
  3. Drizzle the olive oil over the carrots and mix well.
  4. Roast the carrots for 45 minutes to an 1 hour.  The cooking time will depend on the thickness of the carrots.
  5. While the carrots are roasting, heat the oil in a large saucepan and stir-fry the onion until translucent.
  6. Add the garlic, ginger and spices and stir-fry over a medium heat until fragrant.
  7. Test if the carrots cooked like you would for e.g. a potato … stick a utility knife into it. Is should be soft.
  8. Cut the carrots into chunks and add it to the saucepan with the onion mixture.
  9. Add about 1.5 liter stock.
  10. Use a stick blender and puree the ingredients until smooth.
  11. Adjust the consistency of the soup to your liking by adding more stock.  
  12. For a creamier end result, add some milk, cream, coconut milk or coconut cream.
  13. Transfer the soup to a serving dish and keep warm until ready to serve or serve in heated soup bowls garnished with oil, cream, fresh herbs, etc.
  14. Serve the soup with freshly baked bread.
The carrots are roasted and ready to chop into smaller pieces.
Use a stick blender and puree the ingredients until smooth.
Adjust the consistency of the soup by adding more stock, milk, cream, etc.
The soup is ready to spoon into a serving dish.