If you asked me a year ago if I’d ever make carrot soup I would have laughed at you. I thought carrots were for salads and roast dinners only. It wasn’t until I tried this soup that I become a believer, a believer that a carrot soup can be amazingly good. Once you have this carrot soup you’ll believe it too.

It’s as simple as roasting the carrots and onions, putting it in some stock, blending it and simmering it. No chopping vegetables for hours, no hot soup simmering on the stove forever. This is a relatively quick and simple soup that you and you’re family will love. Double the recipe and freeze individual portions so you have some for lunches.

If you love soups then you could also try a creamy pumpkin and bacon or turkish red lentil soup.

Prep: 10 minutes

Cook: 50 minutes

Serves: 4

Ingredients

• 1 kg carrots
• 1 onion
• 1/2 tsp garlic powder
• 1 tbs oil
• 1 litre chicken stock (or vegetable stock for vegetarians)
• 2 cups water
• salt and pepper

Method

1. Preheat oven to 200C and line a baking tray with baking paper.
2. Peel the carrots and onion and cut them into chunks. Place the chunks on the baking tray and drizzle with oil. Season with salt and pepper
3. Bake for 35 minutes turning once (or until the carrots are tender).
4. Place the stock and water in a large pot over high heat. Add the carrots, onion and garlic powder. Bring to the boil then reduce heat to a simmer. Cover and simmer for 5 minutes.
5. Blend the soup until smooth then return to the pot and simmer covered for a further 10 minutes before serving.