Autumn is definitely here. Leaves are falling from the trees, the nights are drawing in, the heating is now on… and it’s soup season.
My last couple of soup recipes have been really popular on my blog, so I thought I would share another one, seeing as I made up a big batch of it yesterday.
Spicy roast carrot soup is so easy to make, it’s super cheap, is full of goodness and has such a warming taste. It’s a big favourite in our house.
Roasting the carrots, onions and garlic might take a while, but it really brings out the flavours, adding such a depth to the dish.
If the carrots are relatively fresh, there’s no need to peel them either, just give them a good scrub. Makes life easier, plus the skins are where all the goodness is too.
Carrots and onions are so cheap to buy at this time of year, especially if you go for the supermarket value ones – I made a good four litres of this soup and it cost me less than a £4. Bargain!
Here’s how to make it.
Ingredients (serves 4)
1kg carrots, washed but no need to peel, trim off the ends and cut into big chunks
2 large onions, (red or brown is fine) peeled and quartered
3 cloves of garlic (whole)
1 litre hot vegetable stock
1 tsp curry powder (or more, depending on taste)
Salt and pepper to season
1. Pre-heat the oven to 200C/
2. Put the carrots, onions and garlic in a large roasting dish, drizzle with olive oil, season with salt and pepper and roast for 45 minutes.
3. Once roasted, pour all the contents into a large saucepan and cover with the hot stock. Bring to the boil and then simmer for 20 minutes.
4. Stir in the curry powder and then blend the soup until smooth.
5. Season with salt and pepper to taste and serve.