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 🍲😊 .
Are you looking for warming soups? Browse our soup recipes here and here. Or browse the Carrot recipes here and here, and Apple recipes here and here. Find inspiration in our Winter recipes here and here.
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