Roast carrot soup

  • 15 mins preparation
  • 1 hr cooking
  • Serves 4
  • Print


Roast carrot soup
  • 500 gram carrots, peeled, quartered
  • 1 parsnip, peeled, chopped
  • 2 teaspoon olive oil
  • 1 onion, chopped
  • 2 clove garlic, crushed
  • 1 medium_piece fresh ginger, grated
  • 1 teaspoon ground cumin
  • 2 potatoes, chopped
  • 4 cup chicken stock
  • 2 cup water
  • 2 teaspoon grated fresh turmeric root
  • chives, chopped, to serve


Roast carrot soup
  • 1
    Preheat oven to hot, 200°C (180°C fan-forced). Place carrots and parsnip in a large baking dish; spray with oil. Season to taste. Bake 35-40 minutes, until tender.
  • 2
    Heat oil in a large saucepan on medium. Saute onion, garlic and ginger 2-3 minutes. Stir in cumin; cook 1 minute.
  • 3
    Add potatoes, roasted vegetables, stock and water. Bring to the boil. Reduce heat to low. Simmer, covered, 20 minutes. Stir in turmeric.
  • 4
    Using a hand blender, process or blend soup, until smooth. Season to taste. Sprinkle with chives, to serve.


Turmeric has been used in natural medicine for thousands of years as an anti-inflammatory and also aids digestion. Fresh turmeric looks similar to ginger with a bright orange flesh. If the fresh root is unavailable, you could substitute 1 teaspoon of ground turmeric.

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