5+ A Day

Roasted Carrot Soup

Roasted Carrot Soup

Roasted Carrot Soup

Serves: 4

Preparation: 20 minutes

Cooking: 45 minutes



6 large carrots, peeled & sliced
1 onion, thinly sliced
4 cloves garlic, peeled
2 tablespoons olive oil
1 teaspoon ground cumin
2 x 400g tins whole tomatoes
¼ teaspoon salt
¼ teaspoon pepper



Preheat the oven to 180°C on fan bake

Place carrot, onion and garlic onto a tray and lightly cover with oil. Sprinkle with salt, pepper and cumin. Roast for 30 minutes or until the vegetables are tender and brown. Allow to cool

While the vegetables are cooling, drain the juice from the tomato cans and place into a bowl

Add half of the roasted vegetables to a blender or food processor with half of the tomatoes. Add 1/3 cup water and blend until smooth. Pour into a saucepan

Blend the remainder of the roast vegetables, tomatoes and 1/3 cup of water until smooth. Add to the saucepan

Heat saucepan over medium heat and let simmer for 10 minutes 

Pour into serving bowls and top with fresh herbs