Roasted carrot & coriander soup

Vegan| Vegetarian | Nut- free | Gluten-free

Carrot and coriander is such a classic soup, but by roasting the carrot it gives it a sweeter and richer taste. Though roasting takes longer, it is well and truly worth the wait!

Ingredients

6 Carrots

1 White onion

1 Vegetable stock cube

2 Garlic cloves

1 Medium potato

Bunch coriander

Method

  1.  Begin by preheating the oven to 180 degrees. Start off by peeling your carrots and placing the skin onto a baking tray. Drizzle with oil and put in the oven 3 to 4 minutes and then put to one side to cool.
  2. Next, cut the carrots in quarters, drizzle with oil and roast for 10 to 15 mins or until golden.
  3. While the carrots are in the oven, thinly slice the onion and garlic. Add to a saucepan and cook for a few minutes until translucent.
  4. Chop the potato into cubes and add into the saucepan with the onion and garlic, along with the roasted carrots. 
  5. Mix the stock cube with hot water and cover the vegetable in the saucepan and let simmer 10 minutes.
  6. Once the potatoes are soft, add the contents of the saucepan to a blender along with finely chopped coriander and season with salt and pepper to taste. Blend until smooth. If it is too thick for your liking, add a tablespoon of water at a time till you get to your desired consistency.
  7. Finally serve in a bowl and top it off with the roasted carrot skins to garnish. Enjoy!
Ingredients

6 Carrots

1 White onion

1 Vegetable stock cube

2 Garlic cloves

1 Medium potato

Bunch coriander

Method
  1. Method Begin by preheating the oven to 180 degrees. Start off by peeling your carrots and placing the skin onto a baking tray. Drizzle with oil and put in the oven 3 to 4 minutes and then put to one side to cool.
  2. Next, cut the carrots in quarters, drizzle with oil and roast for 10 to 15 mins or until golden.
  3. While the carrots are in the oven, thinly slice the onion and garlic. Add to a saucepan and cook for a few minutes until translucent.
  4. Chop the potato into cubes and add into the saucepan with the onion and garlic, along with the roasted carrots. 
  5. Mix the stock cube with hot water and cover the vegetable in the saucepan and let simmer 10 minutes.
  6. Once the potatoes are soft, add the contents of the saucepan to a blender along with finely chopped coriander and season with salt and pepper to taste. Blend until smooth. If it is too thick for your liking, add a tablespoon of water at a time till you get to your desired consistency.
  7. Finally serve in a bowl and top it off with the roasted carrot skins to garnish. Enjoy!

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