An earthy version of a traditional style carrot soup. I love this soup, it’s so simple and easy to make, the recipe leaves you feeling puzzled because it only uses minimal ingredients, but tastes so good, the flavours are so complex and the soup is so creamy.
The soup is completely dairy free it does not even use coconut milk. The main flavour comes from roasting the carrots, giving them a sweet, earthly depth of flavour. A good quality vegetable and chicken stock is also a key ingredients, since there are so few ingredients, the quality of the products you use really matters.
The season is slightly adjusting, so I decided to go into a wintery mood and cook my first soup for the season.
Earthy Roasted Carrot Soup
Gluten Free, Refined Sugar Free, Paleo Friendly, Plant Based
1.5kg carrots, peeled
1 medium sized onion, sliced
1 tin whole tomatoes
1 Tbsp gluten free, low sodium vegetable stock powder
1 Tbsp gluten free, low sodium chicken stock powder
1 tsp ground ginger
1 tsp ground turmeric
Himalayan salt to taste
Ground black pepper to taste
500ml filtered water, more if needed
Pumpkin seeds for garnish optional
Preheat the oven to 180 degrees. Chop the carrots and slice the onion. Add onto a large roasting tray and drizzle with olive oil, salt and pepper. Toss to coat evenly.
Roast for at least 25-30 minutes, allowing the carrot and onion to slightly char. Once roasted and caramelized remove from the oven and set aside. In the meantime, add the filtered water, tinned tomato, stock, seasoning and extra olive oil into a large blender cup. Blend until combined.
Add the roasted onion and carrot mix. Blend till smooth and creamy. Season to taste. Add more water to thin if needed.
To serve garnish with slightly toasted or raw pumpkin seeds.
Have you tried this yummy soup? Let me know in the comments below. Tag me on Instagram @chefdot. I would love to see your creations!
Dot you later! X