Roasted Carrot Soup -It's vegan, healthy, easy, and delicious. Perfect for cold chilli days with crusty bread!
Course: Lunch & Dinner, Soup
Keyword: carrot, clear soup, roasted
Author: Sandhya Hariharan
6(500g) Large Carrotsroughly cubed
1(110 g )Red Onionsliced
2(100g )Large Vine Tomatoes
3/4TspFine Sea Salt
Fresh Black Pepper to taste
2TbspFresh Parsley, finely chopped
Preheat the oven to 180 C. Add carrots, onions, tomatoes and garlic in the baking dish. Generously drizzle olive oil. Sprinkle some salt and bake them for about 20-30 minutes until well roasted or until the tomatoes just begin to char and release their juices. Check every 10 minutes to avoid getting burnt.
Transfer the soup ingredients along with vegetable stock to a large pot and simmer for 10 -15 minutes. If you like the soup a little thinner, add more stock.
Puree the soup smooth with ablender. Season the roasted carrot soup with salt and pepper.
Garnish with Parsley and serve the warm carrot soup with soda bread.