Surprisingly sweet, this lovely soup makes for a nice change.
Carrots are very cheap, and a healthy choice due to their high levels of fibre, beta carotene (a natural anti-oxidant) and vitamin A. Roasting the vegetables really intensifies their flavour and sweetness, and adds a delicious slightly smoky flavour.
Ordinarily I like to keep added fat to a minimum, but in this case the extra olive oil helps everything cook well in the oven without drying out, and adds richness and a silky mouth feel to the final dish.
I just can’t bring myself to make a soup without some form of protein in it, and chickpeas work really well in this instance.
It takes some time to roast the vegetables, but only five minutes prep time before and after – making this a very easy soup to throw together.
Roasted carrot soup
- 3 onions, roughly chopped
- 3 cloves garlic
- 5 carrots, peeled and roughly chopped
- 2 cans of chopped tomatoes
- 4 tbsp olive oil
- 1 tsp fennel seeds
- 1 tsp vegetable stock powder
- 1 cup cooked chickpeas
- Preheat oven to 200C fanbake.
- Put onions, garlic and carrots in a high sided roasting dish.
- Pour over the canned tomatoes, drizzle with olive oil, sprinkle over fennel seeds and season well.
- Roast for about an hour without stirring. This allows the top layer to dry out a bit, which both concentrates the flavour of the vegetables and allows lots of charred edges to develop to give you the smoky flavour.
- Carefully tip the contents of the roasting dish into a large saucepan or a blender. I used a saucepan and a stick blender (yep, still dreaming of a new high speed blender).
- Add chickpeas, stock powder and water to cover the vegetables, then blend until smooth. Adjust consistency by adding more water if necessary. Adjust seasoning to taste.
- Serve with crusty garlic bread and enjoy.