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Easy Roasted Carrot Soup


  • 500 g carrots
  • 1/2 onion, finely chopped
  • 3 garlic cloves
  • 1 chilli, chopped
  • 3 stems coriander
  • 2 tbsp olive oil
  • 1 tbsp turmeric
  • 1/2 tsp salt
  • 1 pint water
  • 1 vegetable stock cube


  • Preheat the oven to 200C | gas mark 6.
  • Wash and slice the carrots, then place in a baking tray together with the chopped onion, chopped chilli, garlic cloves and coriander. Drizzle with olive oil, season with salt and turmeric and toss to evenly coat.
  • Place in the oven and roast for 45-60 minutes until soft.
  • In the meantime, dissolve the stock cube in 1 pint of warm water and set aside.
  • Once the carrots are ready, place them in a food processor, pour in the stock and blend until smooth.
  • Transfer into a saucepan and bring to a boil over medium heat. Simmer for 10 minutes. Serve warm.