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Prep 15 minutes
Total 1 hour
Serves
US | Metric
Ingredients
The Soup
  • 1 kg Carrots (Small/Med Diced)
  • 3 Shallots (Cut Into 1/4's)
  • 1 Whole Garlic Head (Top Sliced Off)
  • 1 tsp Cumin
  • 1 tsp Chili Flakes
  • 25 ml Olive Oil
  • Sea Salt & Pepper
  • 3 Fresh Thyme Sprigs
  • 1 litre Chicken Stock
The Garnish
  • 1 Baguette
  • Paremsan
  • Olive Oil
  • Double Cream
Optional
  • Chili Oil
Roasted Carrot Soup Roasted Carrot Soup

Roasted Carrot Soup


  • In a large roasting pan add carrots(small/medium dice), shallots, whole garlic head, thyme, cumin and chili flakes
  • Season with salt and pepper and drizzle with olive oil
  • Roast at 190° for 45 minutes, garlic should be soft and golden brown
  • Cut baguette into medium cubes
  • Drizzle bread with olive oil and top with grated parmesan and pumpkin seeds
  • Roast at 190° for 7-10 mins (until golden and crisp)
  • Remove roasted carrots from the oven
  • Squeeze out roasted garlic into a medium pot and add carrot mixture (remove thyme sprigs)
  • Add 1 litre of hot chicken stock to the pot and puree using a hand blender
  • Ladle into serving bowl and garnish with croutons/pumpkin seeds
  • Drizzle with double cream (chili oil drizzle optional)
  • Enjoy!
Roasted Carrot Soup Roasted Carrot Soup

Roasted Carrot Soup

favorite
print
like
Prep 15 minutes
Total 1 hour
Serves
US | Metric
Ingredients
The Soup
  • 1 kg Carrots (Small/Med Diced)
  • 3 Shallots (Cut Into 1/4's)
  • 1 Whole Garlic Head (Top Sliced Off)
  • 1 tsp Cumin
  • 1 tsp Chili Flakes
  • 25 ml Olive Oil
  • Sea Salt & Pepper
  • 3 Fresh Thyme Sprigs
  • 1 litre Chicken Stock
The Garnish
  • 1 Baguette
  • Paremsan
  • Olive Oil
  • Double Cream
Optional
  • Chili Oil
  • In a large roasting pan add carrots(small/medium dice), shallots, whole garlic head, thyme, cumin and chili flakes
  • Season with salt and pepper and drizzle with olive oil
  • Roast at 190° for 45 minutes, garlic should be soft and golden brown
  • Cut baguette into medium cubes
  • Drizzle bread with olive oil and top with grated parmesan and pumpkin seeds
  • Roast at 190° for 7-10 mins (until golden and crisp)
  • Remove roasted carrots from the oven
  • Squeeze out roasted garlic into a medium pot and add carrot mixture (remove thyme sprigs)
  • Add 1 litre of hot chicken stock to the pot and puree using a hand blender
  • Ladle into serving bowl and garnish with croutons/pumpkin seeds
  • Drizzle with double cream (chili oil drizzle optional)
  • Enjoy!