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Roasted carrot soup

This carrot soup is spiced up with stem ginger. It's delicious, filling and full of vitamins -perfect for cold days! It's also a good soup for Halloween or could be a delicate starter in a Christmas menu.
Print Recipe
Prep Time 5 minutes
Cook Time 45 minutes
Resting Time 4 hours
Total Time 1 hour
Servings: 4 people
Cuisine: British
Calories: 1234
Ingredients Method

Ingredients
  

  • 500 g carrots
  • 3 cloves of garlic
  • 2 onions
  • 2 medium potatoes
  • Zest and juice of half a lemon
  • 2 Tbsp olive oil
  • 1 piece of stem ginger candied ginger in syrup
  • 1 litre vegetable stock
  • 1 small handful of thyme leaves
  • 1 small bunch of parsley chopped

Method
 

  1. Preheat the oven to 200C.
  2. Peel the carrots and potatoes, then chop into chunks.
  3. Peel the onions and slice both into 8 segments.
  4. Thinly slice the garlic and ginger .
  5. Place all the chopped and sliced vegetables into a baking tray. Add the oil, lemon zest and lemon juice. Season and toss well. Roast in the oven until the vegetables are just tender (about 30-40 minutes).
  6. Heat the stock in a large saucepan, add the roasted vegetables and juices. Bring to boil, then turn off the heat.
  7. Add the thyme leaves and parsley then, using a liquidizer or hand-held blender, process until smooth and creamy.
  8. Serve warm with crusty bread.