Recipe – Tasty Carrot Soup

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
  • Oil
  • 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.