Roasted Carrot, Onion & Cumin Soup

Roasting the veg for this soup is definitely worth the time as it gives such depth of flavour. One for chilly days!

Serves 2 approx cost per person 35p

Prep time 10 minutes Cooking time 50 minutes


400g carrots, peeled & chopped

2 red onions, peeled & cut into wedges

3-4 cloves garlic (don't bother to peel)

500ml vegetable stock

1 tbsp ground cumin

2 tbsp olive oil

salt & pepper

Pre-heat the oven to 200C/180 Fan/Gas 6.

Place the carrots, onion & garlic in a roasting tin.

Add the olive oil, cumin some salt & pepper & toss well to coat the veg.

Roast for 30-40 minutes until the carrot is tender, remove from the oven & allow to cool for 15 minutes.

Transfer the roasted veg to a blender with ½ the stock & whizz until smooth.

Pour the soup into a saucepan & add the rest of the stock & heat gently. Check the seasoning.

Serve immediately or cool completely & freeze in bags or plastic containers for 1 month.

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