Roasted Carrots Soup

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
  • 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
  • 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

Enjoy 🙂

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