Honey Roasted Carrot Soup Recipe

April 8th, 2013

Honey Roasted Carrot Soup Recipe













I like this soup as a quick-ish dinner as you can whack the carrots in the oven, and once roasted, chuck all the ingredients in a pan and its done within a matter of minutes! Roasting the carrots is a little time consuming, but really adds to the flavour and makes it alot tastier!



8 carrots

1 onion

4 cloves of garlic

1cm slice of ginger

4 tsp honey

Olive Oil

800ml vegetable or chicken stock

1 Orange

Salt and pepper


To begin with, preheat the oven to 200C/180C fan/gas mark 6, then roughly scrape the carrots to get most of their skin off, and put them into an oven proof dish. Cover them with olive oil and honey, salt, pepper, and grate a little ginger over them, then use your hands to make sure they are evenly covered in the honey oily mixture. Cut the onion in half and cut one half of it into wedges, and wedge them between the carrots. Put them into the oven. They should take about 30-40 minutes, but in my old gas oven they took about an hour!

Once they are nicely roasted and caramalised, take them out of the oven.

Finely chop the garlic and onion, and gently fry in some olive oil in a medium sized saucepan. Add the carrots, breaking them up as you put them in the pan, and add the onion too, if they’re not too caramalised or as mine were, a bit burnt!

Add the hot stock, grate a little orange rind from about a quarter of the orange, add this to the pan, and squeeze a little juice from the orange and add this too. Simmer for 5-10 minutes.

Blitz with a blender, and serve with a loaf of our locally baked granary bread (warmed in the oven for 10 minutes or so.) Garnish with coriander and enjoy!

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