Rachel Khoo

Notebook

Posted by Rachel

April 9th, 2015

Recipe: Roast carrot soup with parsley ricotta {video}

Instead of the typical carrot and coriander combination, I like to pair my carrot soup with a delicious combination of creamy ricotta and parsley. By roasting the carrots, the flavour is instantly intensified – especially with the addition of aromatic cumin.

Serve this as a starter or as a main course, with lots of crusty bread and butter, flat breads or whatever takes your fancy. You could even try serving it with my No knead bread recipe.

Roast carrot soup with parsley ricotta

Serves 4-6
Preparation time 15 minutes
Cooking time 45 minutes

Ingredients

2 kg carrots, peeled
2 cloves of garlic
2 tbsp of olive oil
1.5l hot chicken/vegetable stock
2 tsp ground cumin
Salt & pepper
6 oranges juiced

Bunch of parsley, finely chopped
250g ricotta
pinch of salt

Method

1. Preheat the oven to 200c (fan).
2. Place the carrots and garlic in a tray and toss with salt, cumin and oil.
3. Roast for 45 minutes or until tender.
4. Juice the oranges.
5. Place in a large pot and reduce by half.
6. Add the stock and roasted carrots
7. Squeeze in the garlic.
8. Blend and taste for seasoning (add a pinch of sugar if the oranges are very acidic).
9. Beat the ricotta and mix with the chopped parsley and salt.
10. Ladle the soup into bowls and dollop on the ricotta.

Get ahead

The soup will keep for several days in the fridge or can be frozen for a month or so.

Top tip

Add more stock if the soup is too thick for your liking – or if you prefer a creamier soup, you could add milk or cream.

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6 thoughts on “Recipe: Roast carrot soup with parsley ricotta {video}

  1. This looks great and even now in Spring. I usually only like soups in the fall and winter but there are still quite a few chilly days in April where I live and this sounds amazing and I will hopefully be making this weekend. Great video and your kitchen is absolutely adorable. Thanks for sharing!

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