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
Preparation time 15 minutes
Cooking time 45 minutes
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
pinch of salt
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.
The soup will keep for several days in the fridge or can be frozen for a month or so.
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.