Roasted Carrot Soup | One Pot Chef

cream

🥗Healthier: coconut milk

💰Cheaper: milk

Coconut milk is lower in calories and adds a unique flavor.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a higher smoke point and is nutritious.

Peel and chop 1 kilogram of carrots.

Line a large roasting tin with nonstick baking paper.

Add a little olive oil to the bottom of the roasting tin.

Toss the carrots in the tin and drizzle a little more olive oil over the top.

Preheat the oven to 200°C (about 400°F).

Roast the carrots in the oven for about 30 minutes, stirring halfway through.

Once tender, remove the carrots from the oven and set aside.

In a large pot, add 1 liter of chicken stock and 2 cups of cold water.

Crush 2 cloves of garlic and add them to the pot along with the roasted carrots.

Season with a little pepper and stir.

Cover the pot and bring to a boil, then reduce the heat to low and simmer for 5 minutes.

Use a stick blender to blend the soup until smooth.

Keep the soup over low heat and cover, allowing it to simmer for another 10 minutes.

Optionally, add a blob of sour cream to the soup for richness before serving.

Cooking Techniques

Equipment Needed

Spice Level: