I do recommend this soup. The roasting highlights the flavours, and it is a great soup for Autumn and Winter. Furthermore, my Father loves it. I make it and take it over for him often during the winter. There can be no better recommendation that that 🍲😊 .
Spicy Roasted Carrot and Apple Soup
Adapted from: The Soup Bible
Prep time: 7 mins plus 20 – 30 mins roasting time
Cooking time: 25-30 mins
Serves: 5-6 depending how you use it
1 Tblspn mild curry powder (or to taste)
500g carrots, chopped into chunks
1 large onion, cut into 4 – 6 pieces
1 cooking apple, cut into 6 pieces
3 cups good vegetable stock
sea salt and freshly ground black pepper
natural yogurt and/or parsley to garnish
Place the onion, carrots and apple pieces into a baking pan and drizzle with olive oil. Roast in a 200C oven for 25 – 30 mins or until cooked and beginning to caramelise.
Heat about 1 Tblspn olive oil in a pan and gently toast the curry powder for 2 to 3 minutes. Add the roasted vegetables and stir well until coated with the curry powder. Cover the pan and allow to cook for 5 minutes, shaking the pan occasionally.
Add half the stock, and puree in a blender. Return to a pan and pour in the remaining stock. Bring back to the boil and adjust the seasoning before serving in bowls. Garnish with yoghurt, chopped parsley and/or a few curls of raw carrot.
Add a chilli or two to the roasting pan for more spicy flavour
Use a rasam or sambar powder if you have it at home, instead of the curry powder
A pinch or two of coriander powder would go well with this soup
Garnish with green coriander