Roasted Carrot Soup

Roasted Carrot Soup recipe

Carrots are so much more flavourful when roasted, I am surprised that it’s not more common to roast them.  Roasting carrots allows the carrots to caramelise in their natural delicious sweetness.  My favourite way to roast carrots is “en papillote” (in a parcel of baking paper) with a little butter, white wine, ground cumin and thyme.  I usually serve carrots this way as a side dish, but I decided to try this method to make a roasted carrot soup.

All the vegetables for this soup are roasted, and then combined with vegetable stock and blended, so this roasted carrot soup couldn’t be easier to make.  To finish the soup serve with some freshly chopped coriander (cilantro) or a dollop of creme fraiche or sour cream or perhaps a dash of freshly grated ginger to give it some zing.  You may also like to serve the soup with these Polenta Madeleine’s which is a great alternative to serving bread with soup.  Either way this roasted carrot soup is a deliciously healthy soup, perfect for those cold rainy days or winter nights.

Roasted carrot soup recipe

 

Roasted Carrot Soup recipe

 


Roasted Carrot Soup

Ingredients:

  • 800g of carrots, peeled and quartered
  • 1 large onion, peeled and quartered
  • 1 teaspoon of ground cumin
  • 4 sprigs of thyme
  • 4 cloves of garlic
  • 1 teaspoon of olive oil
  • 2 teaspoons of butter
  • 2 tablespoons of white wine
  • 1200mls of vegetable stock
  • 2 tablespoons of cream
  • salt and pepper

 

Method:

  1. Preheat the oven to 180 degrees Celsius (35 Fahrenheit)
  2. Place the carrots, onion, garlic, thyme, olive oil, butter and ground cumin in the middle of a sheet of parchment paper or foil.  Wrap up, leaving a small opening at the top and add the white wine and seal to close. Roast until the carrots are tender, about 30 minutes.
  3. In a large saucepan add the vegetable stock and roasted vegetables and use a hand held stick blender to process until smooth.  Add the cream and season to taste and bring to the boil and simmer for a few minutes, until the soup thickens slightly.
  4. Serve with a dollop of sour cream, creme fraiche, freshly chopped coriander (cilantro) or a little freshly grated ginger.

 

 

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26 Comments

  1. Stephanie May 2, 2011  9:10 am Reply

    You're so right about roasted carrots having great flavor. I don't know why it's not more common but honestly it rarely occurs to me to roast them. This soup sounds wonderful and very flavorful. I want to go buy a bunch of carrots right now to try it out!
    My recent post Chocolate Chip Cookies with Brown Butter &amp Coconut

  2. Sarah May 2, 2011  10:10 am Reply

    Is that really 12 litres, or is it 1.2 of Vege stock?

    • delicieux May 2, 2011  10:16 am Reply

      Hi Sarah :D it's 1.2 litres (1200mls). The font spacing is off so you can't see the full stop. I've edited the post to make it clear.

  3. @natureinsider May 2, 2011  1:59 pm Reply

    The soup sounds really delicious! I was just looking for some more veggies recipes for my mom, so I'm making this soup today :)))
    My recent post healthy raw pie

    • delicieux May 2, 2011  2:14 pm Reply

      I hope your Mum enjoys it Nadia, and she gets well soon :D

  4. CC11 May 2, 2011  2:37 pm Reply

    I was also quite pleasantly surprised at how delicious roasted carrots are - this soup is perfect for today :)

  5. Wendi May 2, 2011  10:47 pm Reply

    Roasted carrot soup is sublime. Maybe I should make some before it gets too hot here to crank the oven up to 450

  6. Joyti May 3, 2011  6:26 am Reply

    I often roast carrots - but never “en papillote", just with a little garlic, thyme, olive oil, pepper, sea salt, and a tiny splash of balasmic vinegar or white wine. I'm going to try your method next time - it sounds delicious.
    And the soup sounds incredible too....what a vivid color!
    My recent post Chocolate-Hazelnut Torte

    • delicieux May 3, 2011  9:35 am Reply

      Let me know what you think of roasting them en papillote Joyti. It's my favourite way to roast them. I find this way they tend to caramelise in their own juices.

    • delicieux May 3, 2011  10:31 am Reply

      Thanks Trudy :D I love serving soup with polenta Madeleine's and have done so quite often since I first made them. It's a great alternative to serving bread with soup, and much more delicious.

    • delicieux May 4, 2011  1:58 pm Reply

      Thanks Sukaina, he's recovering well, and hopefully he will be off the crutches soon. :)

  7. pearlsandprose May 4, 2011  1:55 am Reply

    Polenta Madeleines! That sounds wonderful. Is the recipe on your site? I guess I could do a search. :)
    Can't believe I've never thought of roasting carrots because I roast just about every other vegetable. Will have to try this.
    My recent post Another bleeding heart

  8. Maria@Scandi Foodie May 4, 2011  3:49 am Reply

    Such a beautiful colour! This soup sound perfect for the cooler days to come :-)

  9. Maria@Scandi Foodie May 4, 2011  3:49 am Reply

    Such a beautiful colour! This soup sound perfect for the cooler days to come :-)

  10. Jenn Brigole May 4, 2011  5:01 am Reply

    Amazing shot you have there. That soup looks so tempting. I am definitely going to try and make this soon that I won't even care if it's humid. yum! :)

  11. Heidi May 5, 2011  5:08 pm Reply

    Yessss roasted carrots are just the best! My man was just saying that we should make a carrot soup. Thanks for this recipe, it looks beautiful!
    Heidi xo
    My recent post Can We Please Make Our Own Char Siu

 

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