Maple Roasted Carrot Soup by Shilpa Razniewska
| Serves: 4 | Chef: Shilpa Razniewska | Category: Soup | Course: Mains | Machine: Food Processor, Blender | Total time (min.): 75 |
Shilpa’s recipe for maple roasted carrot soup is the perfect autumnal lunch with delicious carrots, onions and garlic drizzled with signature maple syrup before being beautifully roasted. Packed full of flavour with turmeric and chilli powder, this is perfect for the colder autumn days.
Ingredients
- 1 kg organic carrots, roughly chopped
- 1 large onion roughly chopped
- 2 cloves of garlic
- 1 ½ litre vegetable stock (more for thinner consistency)
- 1 tbsp extra virgin olive oil
- 1 tsp ground turmeric
- 1 tsp red chilli powder
- 2 tbsp maple syrup
- Sea salt and ground pepper to taste.
- Freshly chopped parsley to serve
- Crusty bread to serve
Tools
- Multipro Excel Food Processor
- Thermoresist Glass Blender
Method
- Preheat the oven to 180 degrees Celsius, line a baking tray with paper and set it aside.
- Add all the chopped veggies, spices, oil and maple syrup into the baking tray and bake for about 40 to 50 mins until the carrots are cooked. Set aside to cool down before adding into the blender (Each oven varies)
- Add the roasted veggies and stock into Kenwood Multi pro compact + and blend until smooth.
- Transfer to a large pot and bring to simmer for a couple of mins just so the flavours combine together,
- Serve warm with crusty bread and freshly chopped parsley, drizzle fresh cream if you like. Enjoy!
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