Roasted carrot soup

Fabulously tasty, warming and uplifting soup.

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Roasted carrot soup
Once the carrots have been roasted fry off garlic, onion, tomatoes, turmeric and garlic in a pan with a tiny bit of water until sizzling, season and then add the carrots and approximately 400ml of water. Boil for 15 to 20 minutes until the carrots are soft enough to blend. Just add more water if you think the soup will be too thick (although I love thick soup). Blitz the soup in a blender, serve and sprinkle with nutritional yeast for added B vitamins! Fabulously tasty, warming and uplifting soup.
Course Soup
Servings
people
Ingredients
Course Soup
Servings
people
Ingredients
Instructions
  1. Place chopped carrots onto a baking tray sprinkle with a little olive oil and roast for 15 to 20 minutes
  2. Once the carrots have been roasted fry off garlic, onion, tomatoes, turmeric and garlic in a pan with a tiny bit of water until sizzling, season
  3. Add the carrots and approximately 400ml of water.
  4. Boil for 15 to 20 minutes until the carrots are soft enough to blend.
  5. Just add more water if you think the soup will be too thick (although I love thick soup).
  6. Blitz the soup in a blender, serve and sprinkle with nutritional yeast for added B vitamins!
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