Summary
Servings
4
Time Needed
30 mins Prep
30 mins Cook
Ingredients
12
Difficulty
Medium
Rating (click to rate)
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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
Nutrition Information
Qty per
Qty per
Energy
119.0825kcalcal
33.236933920931kcalcal
Protein
2.67gg
0.74521960463448gg
Fat (total)
4.5gg
1.2559880976986gg
- saturated
1.01gg
0.28189955081679gg
Carbohydrate
17.8125gg
4.9716195533902gg
- sugars
6.355gg
1.7737343024165gg
Dietary Fibre
3.7175gg
1.0375857229321gg
Sodium
28750.36mgmg
8024.4688810109mgmg
Nutritional information does not include the following ingredients: Cardamom, Pepper
Please Note - Nutritional information is provided as a guide only and may not be accurate.
Roasted Carrot Soup
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.
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Method
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.
