Roasted Carrot Soup


That time between Christmas and New Year - the holidays are not quite over but we are starting to think to the future. Your social media may be full of new diets, quick fixes and resolutions for a healthier you. Juice this, take these supplements, try this HIIT workout.


Steer clear of empty promises and instead nourish yourself with this hearty, warming soup. With the added bonus of using up any spare leftovers! I have topped the soup with some crispy chickpeas - high in protein and fiber and the left overs are perfect on salads.


You will need:


1kg of carrots

1 onion

4 cloves of garlic

400g of chickpeas

1tsp each of ras el hanout and cumin

Half teaspoon of coriander seeds

750ml vegetable stock


To make:


  • Heat the oven to 180 degrees and cook the peeled and chopped carrots with a drizzle of olive oil and salt. Roast for 45 minutes

  • Add the onion, garlic, cumin and coriander to a pan with oil and sauté

  • Add the roasted carrots, stock and 500ml of water - cook for 15 minutes

  • While it is cooking add the chickpeas, a drizzle of oil, salt and Ras el hanout to a lined baking tray and cook for 20 minutes until golden

  • Blend the soup mix, season and serve with a swirl of yoghurt, a sprinkle of chickpeas and some coriander and enjoy!

0 comments

Recent Posts

See All