I love a roasted vegetable soup! I find roasting the vegetables first adds so much more flavour. The spices make its so warmingly tasty! Perfect for a lunch with some crusty bread.
For more great recipes from The Fresh Life With Megan, check out her Facebook Page.
Roasted Carrot Soup
Sweet roasted carrots blended into a velvety soup with herbs and spices. Comforting, vibrant, and nourishing—ideal for cooler days.
Course: SoupsCuisine: AustralianDifficulty: Easy
Servings
4
servingsPrep time
10
minutesCooking time
30
minutesCalories
120
kcalTotal time
40
minutes
Cook Mode
Keep the screen of your device on
Ingredients
1 kg Carrots, unpeeled and roughly chopped
2 litre Vegetable stock
3 Celery stalks
1 Brown onion, quartered
4 -5 garlic cloves, peeled
1 tbsp Coriander
1 tbsp Olive oil
1 1/2 tbsp Cumin powder
1 tsp Cardamom
1 tsp Ginger
1/2 tsp Salt
1/2 tsp Pepper
Directions
- Preheat the oven to 180 degrees
- In roasting pan add carrot’s, celery, onion, garlic, olive oil and sprinkle with little salt and pepper.
- Roast the vegetables for approximately 30 minutes until they are slightly browned.
- Once vegetables are roasted place them into the large soup saucepan and add all of the other ingredients and cook for approximately 30 minutes.
- Blend all of the vegetables together and top with some cream to serve.
Have your say!