Creamy Roasted Carrot and Potato Soup
Fruit and vegetables can be expensive here in Aotearoa New Zealand, so I came up with this year round recipe that uses simple and cheap ingredients (the humble potato and carrot) for days where you want something nourishing without breaking the bank.
Carrots are well known for being a high source of beta carotene (that bright orange colour) that your body converts to Vitamin A which is essential for eye health (yes, your mum was right), growth, skin radiance and immune function. But carrots also offer many more useful plant compounds such as lutein (antioxidant), lycopene (preventative action for cancer and heart diseases), and anthocyanin (antioxidant).
Did you know? Cooking your carrots enhances the absorption of beta carotene and the bioavailability of lycopene!
Creamy Roasted Carrot and Potato Soup (serves 4)
1kg carrots
2 medium white potatoes
3 tbsp olive oil (divided)
1 tsp ground cumin
1 medium yellow onion diced
1 garlic clove minced or pressed
4 cups vegetable broth (or water)
Salt and pepper to taste
Optional: 1tbsp butter to taste
Garnish ideas: pomegranate seeds, fresh coriander, crumbled feta cheese, toasted pumpkin seeds
Method:
Preheat the oven to 180˚C and line a baking tray with parchment paper.
Peel and cut the carrots into 1.5cm thick slices.
Place the carrots on the baking sheet. Add 2 tablespoons olive oil and a pinch of salt and toss to cover evenly. Arrange them in a single layer.
Roast the carrots in the oven for 30-40 minutes until they caramelise on the edges and are soft when pieced with a fork.
In the meantime, in a large saucepan heat 1 tbsp of olive oil and add the onions, cook until soften.
Peel the potatoes, cut them in 1cm thick cubes and add them to the pan with the garlic, the cumin and salt and pepper to taste. Cook until fragrant while stirring constantly, about 30 seconds to 1 minute.
Add the vegetable broth and let simmer with a lid on for 15 minutes.
Add the roasted carrots to the pot and let simmer for another 10 minutes.
Once the soup is done cooking, remove the pot from the heat and let it cool for a few minutes. Then, carefully transfer the hot soup to a blender, working in batches if necessary. Blend until very smooth to get the creamy texture, add 1 tbsp butter for an extra creamy taste.
Serve with suggested garnish (see above) and enjoy!
