Roasted carrot and butternut soup

 

Homemade veggie soups are so comforting and warming, and really very easy to prepare. Roasted carrots and butternut, along with the hint of ginger, give this soup it’s delicious flavour. This is a thick and creamy soup which makes it feel quite indulgent. It will definitely satisfy and warm you on a cold winters day!

 

 

On the side we’ve got the softest rolls. The fam and I laugh when we make them as they look more like scones than bread rolls but I can tell you that they are just scrumptious when they’re fresh from the oven, and disappear very quickly! If you prefer more a traditional yeasted roll you could try these rolls, or just go for flat breads or a slice of toasted sourdough instead. Scroll down for the tasty recipe, and do enjoy!

 

 

ROASTED CARROT & BUTTERNUT SOUP

  • Servings: 5 (Makes 1.25 litres)
  • Print

For the soup:

  • 500g butternut cubes (bite-sized)
  • 500g carrots, scrubbed and sliced thickly
  • 3 cloves of garlic, peeled
  • 10ml (2 tsp) olive oil
  • salt and freshly ground black pepper
  • 15ml (1 tbsp) butter
  • 1 brown onion, diced
  • 4 celery fingers, sliced
  • 5ml (1 tsp) ground cumin
  • 5ml (1 tsp) ginger paste
  • 750ml (3 cups) vegetable stock
  • 180ml (¾ cup) cream
  • extra cream and freshly ground black pepper, to garnish

For the bread rolls:

  • 250g plain flour
  • 10ml (2 tsp) baking powder
  • 1.25ml (¼ tsp) salt
  • 1 cup plain yoghurt
  • extra flour, for dusting
  • 15ml (1 tbsp) butter, melted

1.) Preheat the oven to 190ºC and line a large baking tray. Arrange the butternut cubes, carrot slices and garlic cloves on the tray. Drizzle with the olive oil and season well with salt and freshly ground black pepper. Roast for 40 minutes.

2.) Melt the butter in a large pot. Add the onion and celery and cook for a few minutes to soften. Add the ground cumin and ginger paste and cook for another minute.

3.) Add the roasted carrots, butternut and garlic into the pot. Pour in the vegetable stock and simmer gently for 15 minutes.

4.) Stir in the cream and process the soup with a stick blender or in batches in a food processor until smooth. Check the seasoning and adjust if necessary. Serve with freshly baked rolls.

5.) To make the rolls preheat the oven to 180ºC and grease a small baking tray or dish. Stir the flour, baking powder and salt together in a bowl. Add the yoghurt and stir until just combined and you have a soft, slightly sticky dough.

6.) Dust your hands with flour and roll the dough into six balls. Arrange these on the greased baking tray and brush with melted butter. Bake for 30 minutes and serve fresh.

 

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