Roasted carrot and ginger soup

Roasted carrot and ginger soup

Tuesday just got better with this tasty roasted carrot and ginger soup served with crème Fraiche and coriander.


9 carrots, cut into small chunks

1/4 cup olive oil

6 small cloves garlic, peeled and left whole

6 cm stem of ginger

1 litre vegetable stock

1/4 teaspoon ground coriander

1/4 teaspoon allspice

1/4 cup Creme Fraiche / Sour Cream

1/4 Coriander, to garnish

Salt and Freshly Ground Pepper to taste


Chop the carrots into small chunks and place on a baking tray.

Add the ground coriander and allspice to the olive oil, mix through then drizzle over the carrots. Make sure all the carrots are well-coated in oil, even if it means using your hands to help coat all the carrots.

Wrap the peeled (and whole) garlic cloves and stem of ginger in tinfoil and place it on the tray with the carrots.

Bake at 200 ° C for 35-45 minutes until the carrots are soft and lightly browned.

Unwrap the ginger and garlic and place in a medium-sized pot, along with the cooked carrots.

Add the vegetable stock and using a stick blender, blend until smooth.

Heat the soup over medium-high heat and to serve, add a tablespoon of Creme Fraiche to each bowl, sprinkle with fresh coriander and freshly cracked black pepper and salt to taste.

Recipe and image courtesy of


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