Description
A simple and delicious roasted carrot soup packed with vibrant flavors from cumin, coriander, and fresh thyme. This comforting vegetarian soup is easy to prepare, roasting the carrots and swede to enhance their natural sweetness before blending into a smooth, creamy texture.
Ingredients
Scale
Vegetables
- 1.6 lb / 750 g Carrot, scrubbed & diced
- 9 oz / 250 g Swede/Turnip, peeled & diced
- 3 cloves Garlic, finely diced
- 2 ribs Celery, finely diced
- 1 large Onion, finely diced
Liquids & Fats
- 6 cups / 1.5 litres Vegetable Stock, or as needed
- 3 tbsp Butter
- 2 tbsp Olive Oil
Spices & Seasoning
- 1 tsp Cumin
- 1 tsp Ground Coriander
- Salt & Black Pepper, to taste
- Fresh Thyme, for garnish
- Extra Virgin Olive Oil, for serving
Instructions
- Roast: Preheat the oven to 200°C (390°F). On a large baking tray, toss the diced carrot and swede with 2 tablespoons olive oil, 1 teaspoon cumin, 1 teaspoon ground coriander, and a pinch of salt and black pepper. Roast for 30 minutes until the vegetables are lightly browned and tender.
- Prepare the Base: In a large pot over medium heat, melt 3 tablespoons butter. Add the finely diced celery, onion, and garlic. Fry gently until the vegetables soften and begin to brown, releasing their flavors.
- Scrape Tray: Add the roasted carrot and swede to the pot. Pour a small splash of hot vegetable stock onto the baking tray and use a spatula to scrape up all the browned bits and flavors, then pour this into the pot as well.
- Simmer: Add 4 cups (1 litre) of vegetable stock or just enough to cover the ingredients. Bring the mixture to a simmer, then cover with a lid and let it cook on low for at least 15 minutes to allow the flavors to meld.
- Blend: Remove the lid and use a hand blender to puree the soup until smooth. Add additional stock if needed to adjust the thickness to your liking.
- Season and Serve: Taste and season generously with salt and black pepper to enhance the flavors. Serve the soup garnished with fresh thyme and a drizzle of extra virgin olive oil on individual portions.
Notes
- This recipe serves 4 as a main course and up to 6 as a starter.
- Use swede or turnip as a substitute depending on availability; both add earthiness and body to the soup.
- The longer you simmer the soup, the deeper the flavors develop, but 15 minutes is sufficient if pressed for time.
- For a vegan version, substitute butter with additional olive oil or a plant-based margarine.
- Garnishing with fresh thyme and extra virgin olive oil adds a bright and aromatic finish to this hearty soup.
Nutrition
- Serving Size: 1 serving
- Calories: 153 kcal
- Sugar: 8.61 g
- Sodium: 156 mg
- Fat: 8.82 g
- Saturated Fat: 3.096 g
- Unsaturated Fat: 5.285 g
- Trans Fat: 0.002 g
- Carbohydrates: 17.71 g
- Fiber: 4.9 g
- Protein: 2.26 g
- Cholesterol: 7 mg
