Craig Cooks

everyday experiments with food

Navigation
  • Baking
    • Bread
  • Cuisine
    • Asian
      • Chinese
      • Malaysian
    • Mexican
    • Middle Eastern
  • BBQ
  • Fruit
  • Meat
    • Lamb
    • Pork
  • Pasta
  • Pizza
  • Poultry
  • Seafood
  • Vegetarian
    • Salads
  • Dairy
    • Cheese
  • Dessert
    • Ice Cream
  • Soups
You are here: Home / Soups / Roast Carrot Soup

Roast Carrot Soup

May 1, 2018 by admin Leave a Comment

I’ve just been reminded of this soup recipe that I made up almost a year ago. I’m posting it here so as not to lose it. This photo is from that week but it must in fact be a different soup as the following has tomato or pumpkin in it…

Cut these up and roast them in the oven on 180-200C for a while – 30-40 mins until going golden brown.

1 brown onion
2 cloves garlic
a heap of carrots
1/2 fennel bulb
1/2 red capsicum
8 small parsnips

Add to a large saucepan with

2 sticks celery, peeled and sliced
2 green apples, peeled and diced
1/2 cup sultanas

Cover (just barely) with either water, vegetable stock or chicken stock. Bring to a simmer.

Add the following. If you want to toast the spices a little in a dry frypan first, go ahead. If you want to use cumin seeds and coriander seeds, toasted then crushed, please do.

1 tbsp cumin powder
1 tbsp coriander powder
1 tbsp smoked paprika
1 tbsp turmeric powder
1 tsp caraway seeds
1 tbsp brown mustard seeds
1 tbsp toasted black sesame seeds (or white)
1/2 long red chilli (or 1 tsp minced chilli)
2 knobs of ginger sliced (or 2 tbps minced ginger)

Simmer for at least 45 mins. Then blitz with a food processor.

At the end, add
zest of 1/2 lemon
salt
pepper

Filed Under: Soups

« Cooking on Salt
Broccoli and Cheese Soup »

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

SEARCH FOR RECIPES

THE COOK

I live and cook in the Adelaide Hills in South Australia. The region is similar to the Mediterranean, with temperate climate, fertile hills, nearby ocean, wonderful local vegetables, fruit, wine and meat produced locally. Cooking has been a growing passion for me, about connecting culture, creativity, community and spirit. The small garden in our new home is currently being established with some native bush ‘tucker plants’ and a range of herbs. I’ve just bought a yuzu tree!

Photos taken on iPhone 4, 5 and X and a Canon 5D Mk III.

CONNECT

  • Email
  • Facebook
  • Pinterest

RECENT COMMENTS

  • admin on Roast Cauliflower & Spiced Honey Carrots with Whipped Hummus
  • Judy Redman on Roast Cauliflower & Spiced Honey Carrots with Whipped Hummus
  • Greg on Smoked Jalapeno Cheese Sausages
  • craig on Pork, Duck & Beetroot Sausages
  • James on Pork, Duck & Beetroot Sausages

COOKBOOKS

Heart and Soul

Made In Italy

Plenty

LINKS

Craig's Recipes and Food Experiments
Nibble Me This
Ottolenghi Recipes
Souvlaki for The Soul
Good Food
Adan Medrano
Plant-based Munchies
What Katie Ate
Herbie's Spices
Smitten Kitchen
David Lebovitz
She Simmers
Chocolate and Zucchini
SBS Food
Pete Evans' Recipes

Copyright © 2025 · Foodie Child Theme by Shay Bocks · Built on the Genesis Framework · Powered by WordPress