It was a cold winter evening… We were sitting around a heater, warming our hands when hot steaming bowls of roasted carrot soup came out of the kitchen. “It is a new recipe”, mom said. Mmmmm…
Since then, roasted carrot soup is one of my favourite winter recipe. It is a minimal recipe, with few ingredients. The magic of the recipe is in roasted carrots. Roasting enhances the sweetness of carrots. Combined with onions, ginger and garlic; the soup is heaven in a bowl.
Roasted Carrot Soup
By Ashima Goyal Siraj
Preparation time: |Cooking time: |Serves: 2 as main and 6 as appetizer
1 kg carrots, peeled and sliced
2 onions, chopped
1 inch ginger, chopped
4 cloves of garlic, chopped
1 litre vegetable stock
1 tsp kashmiri red chilli powder/ paprika
Salt to taste
3 tbsp Olive oil
for garnish:
2 tsp yoghurt
chives
- Preheat oven to 200ºC. In an oven-proof dish, toss the carrots with red chip powder and a little salt. Drizzle about 1 tbsp oil. Spread evenly and roast for about 20-25 mins till some of the carrots just begin to turn black from the sides. Stir once halfway through.
- Meanwhile, in a large pot, heat 2 tbsp olive oil. When the oil is hot, add onions, ginger and garlic. Sauté for about 5 mins, till the onions start to turn translucent.
- Add the roasted carrots (direct from the oven), vegetable stock and salt. Cover and bring it to a simmer.
- Reduce heat and let the soup simmer for another 10 mins, till the carrot is tender.
- Remove from heat and puree the mixture until smooth. I simply use my hand blender straight in the pot.
- To serve, add a dollop of yoghurt and a few strands of chives.
This recipe is also published in my Indian Express weekly food column.
Ramya
Won’t the skin turn black and you don’t hv to remove it is it? .
Ashima
Hello Ramya!
Thanks for pointing this out. I completely forgot to mention that the carrots are peeled. Thanks again!
lots of love,
ashima