A quick soup with carrots and tomatoes, taking only 30 minutes to cook. Roasted tomatoes or charred tomatoes are great to use as much as possible. They have a sweet intense charry flavour that is really enjoyable. I often make a large tray full and keep them in the fridge to use in various ways.
But if you don’t have roasted tomatoes on hand, just use a tin of whole or diced tomatoes instead. This makes it a very quick soup.
If you made and froze various tomato purees and sauces in Autumn, they can also replace the roasted tomatoes.
You might also like to try Hot Roasted Carrot Salad, Carrot and Coriander Soup, Carrot and Apple Soup, or Parsnip and Carrot Soup. You can browse all Soup Recipes here and here. Or browse carrot recipes here and here. Be inspired by our Winter recipes here and here.
Carrot and Roasted Tomato Soup
Prep time: 5 mins, plus 30 mins if you want to roast tomatoes
Cooking time: 30 mins
Serves: 4-6 depending how you use it
6-8 medium sized roasted tomatoes, or 400g tin of tomatoes in juice
vegetable stock or water
1 stick cinnamon
sea salt and black pepper
cream, yoghurt or Persian feta (optional)
Peel carrots and cut into dice. Peel the onion and chop finely. Melt a good knob of butter in a pan and cook the carrots and onions in the butter until they are softened.
Add stock or water to cover, and add the cinnamon and roasted tomatoes or tin of tomatoes. Simmer until the carrots are tender.
Remove the cinnamon stick and puree the soup. Add salt and pepper to taste.
As you serve, you can optionally add a dash of cream or yoghurt swirled into the soup. Or top with chunks of persian feta. Parsley or green coriander would also work well.
Drizzle a little mustard oil over soups.
Add chilli or chilli powder, and/or cumin seed to the carrots when sauteing. Remember to remove the whole chilli before pureeing.
Add some drained, tinned chickpeas when adding the tomatoes.
Add a little orange juice with the stock.