Whilst there are many carrot soup recipes, this simple recipe is made tastier by the fact that they are roasted first to give that edge of caramelisation adding a touch of bitterness which is complemented by the bay and rosemary.
Its simple to make, takes about an hour (including preparation) and is a good way of using up excess and imperfect carrots.
Ingredients (for four servings)
- 800g Carrots
- 1 Onion or leek
- 1-2 garlic cloves
- 1-2 Bay Leaves
- 2-3 Sprigs of Rosemary
- 1tsp Smoked Paprika
- 1-1.5l chicken or vegetable stock
- Clean & roughly chop the carrots, toss them in some oil and put them in the oven at 200C on a tray for 30 minutes or so until slightly browned.
- Meanwhile fry off the chopped onions & garlic in a large saucepan, stir in the chopped rosemary leaves and the smoke paprika.
- When the carrots are done add them and the stock to the saucepan and simmer until everything is soft (around 10 minutes).
- Finally whizz everything with a stick blender until its smooth. You can add more water if you like your soup thinner and add a swirl of cream if you like.
That’s it. It keeps in the fridge for a couple of days or can be frozen to be defrosted another day.