I have had quite a few requests for soup recipes recently, and given that the first snow of the winter fell this weekend – I think that is completely fitting! I am not sure if there is anything much better than indulging in a big bowl of warming soup with a hunk of crusty bread to go with it?!
Soups are also good as they tend to be an easy way of doing some meal prep for the week ahead – or at least have you sorted for a few work lunches for the week. Alternatively, soups generally freeze well so that you can make a big batch and store them until needed.
This weekend I decided to try a Roasted Carrot Soup.
Carrots are cheap and packed full of nutrition. The distinctive orange colour comes from β-carotene which in part gets metabolised into Vitamin A. You know how it is said that carrots help you see in the dark? Well that was said to be because of the Vitamin A – but this is actually not true. It comes from World War II and was used as propaganda by the English Air Force to explain their successes in air strikes – but was actually hiding improvements in radar technology! Carrots are also reasonable sources of Vitamin K and B6.
Carrots are lovely and sweet (although are actually low sugar) But roasting will bring that sweetness out and enhance the flavour further, which is why it is worth taking the time to roast these carrots rather than just boiling them in a pot.
What you will need
1kg carrots cleaned and chopped into thirds
1 large brown onion cut into eighths
Olive oil for roasting
4 cloves garlic
1 tsp crushed ginger
4 cups vegetable stock
2 tsp coriander
½ cup milk
Salt and pepper to taste
What you need to do
Heat oven to 220 degrees C and line a roasting tray. Wash and chop your carrots (I don’t usually peel mine – I am a bit lazy!) Drizzle with olive oil and season with salt and pepper. Roast for about 25 minutes. Peel and cut the garlic and onion and add to the roasting tray and roast everything together for a further 15-20 minutes. The carrots should be starting to look a little charred and be soft when a knife is inserted. Remove from the oven and place everything into a food processor with 2-3 cups of vegetable stock. Blend until smoothish and then transfer to a large pot on the stove. Add the coriander and additional cup of vegetable stock. Heat until bubbling and then add milk and stir through. Season as needed and serve with a crusty slice of sourdough and enjoy!