Happy International Carrot Day! Bet you didn’t know that even though this year marks a decade of celebrating the root vegetable. I certainly didn’t!
After our Easter indulgences, I though it was time to return to my mission of getting as many vegetables into Nicholas as possible (and soup’s the least stressful way). I’m sure the exhausted Easter bunny would also happily relax with a large bowlful.
This is a super simple soup (try to say that quickly as many times as you can!) the whole family can enjoy from weaning babies (omit the seasoning) to adults. It freezes well and can also be used as a pasta sauce for a quick healthy lunch.
Roasting the carrots and onion, before adding them to the stock, creates an extra depth of flavour. Ordinary carrot soup becomes something more interesting to the palette. While roasting the vegetables means the cooking time is longer, you can always roast them earlier in the day (if you’re at home) or even the day before.
Like most soups, don’t be too worried about exact measurements; slightly less or slightly more carrots won’t make much difference to the end result. If you don’t have enough carrots, add some other root vegetables like parsnip, turnip or potato.
If you’re not serving this to a baby, you can add some warming spice like coriander (you could sprinkle some ground coriander over the vegetables before roasting).
ROASTED CARROT SOUP
Prep time: 10 mins
Cook time: 40 mins
Makes 4 adult servings
Freezable
750g carrots, roughly chopped
1 large onion, quartered
1 tbsp olive oil
1 litre vegetable or chicken stock
1 tbsp fresh thyme leaves
salt and pepper (optional)
Preheat the oven to 200C.
Lay the chopped carrots and onion in a single layer on a roasting tray. Drizzle over the oil, and season with salt and pepper (if using). Roast for 3o minutes or until the vegetables start to turn golden.
Heat the stock in a medium to large pot until lightly boiling. Turn the heat down to low, add the vegetables and thyme, and simmer for 10 minutes.
Take the soup off the heat and let it cool a little if you have the time. Purée until smooth. Check if you need to add any more seasoning.
Variations:
- use a mixture of carrots and parsnips
- sprinkle the vegetables with ground coriander before roasting (you can also add fresh coriander later)
Other Uses:
- Mix through some cooked pasta (or rice) for a quick lunch
Disclosure: I was compensated by The Yogurt Council to promote Yogurt Week.
thegingerbreadmum 