Not long ago, I came across a roasted soup recipe, an interesting way to cook soup, which I put on my list to try. Last weekend my flatmate was cooking with leftover veggies, reminding me to try it myself. This weekend I had quite a few carrots wondering what to cook them was the perfect occasion to try the roasted soup.
Servings: 4 Prep.Time 10 min Cooking time 20-30 min
Ingredients:
- 500 gr carrots
- 1 medium onion
- 2 paprika
- 800 ml water
- 3 tbsp. sesame/olive oil
- 1 tsp. pink/sea salt
- ½ tsp. black pepper
- ½ tsp. turmeric
- 1 tsp. flaxseeds
- 1 tsp. rosemary
Garnish:
- yogurt or cottage cheese
How to:
- Wash and cut the veggies into cubes ( no need for too small pieces as everything will be pureed).
- Spread the veggies over a baked paper
- Sprinkle salt, black pepper, and sesame oil over them and mix well.
- Leave in a medium oven for about 20-25 minutes
- Take them out and place them in a medium saucepan.
- Pour 800 ml water
- With a blender, blend until a homogeneous mixture.
- Add the rest of the spices and blend the soup again.
- Leave on medium heat for about 5 minutes and take aside from the heat.
- Serve and enjoy
Pettite Two a Pret 
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