Soups & Stewsdeliciouslyella
Masala Roasted Carrot Soup
This cosy, creamy soup is a brilliant batch-cook hero. Packed with three of your five a day, prebiotics and antioxidants, it punches well above its weight in the nutrition department. We’ve added butter beans for extra fibre, making it even more satisfying.
👥 5 Servings⏱️ Prep & Cook: 50 min🔥 Cook: 50 min👤 Deliciously Ella📖 deliciouslyella
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●saucepan
- ●blender
- ●bowl
📝 Preparation Steps
1
Preheat the oven to 180°C fan / 400°F. Place the carrots, celery, onions, ginger, garlic, garam masala, turmeric, fennel seeds and olive oil in a large, deep-sided baking tray. Season generously, then mix until well combined. Roast for 35–⏱️ 40 minutes, until tender and golden.
carrots2.25 lbgarlic3 clovesgaram masala1 teaspoonground turmeric1 teaspoonfennel seeds0.5 teaspoonolive oil2 tablespoons
2
Once cooked, remove the tray from the oven and transfer the vegetables to a large saucepan. Add the butter beans and vegetable stock, then blitz until smooth using a stick blender. For a super-smooth soup, use a high-speed blender, working in batches if needed.
3
Season to taste, then warm gently over low heat. Divide between bowls and serve straightaway. Delicious topped with coriander leaves and a pinch of chilli.
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