Roasted Carrot & Ginger Soup - warm up with a simple soup - Ideal Home, Britain's best-selling homes magazine

Roasted Carrot & Ginger Soup - warm up with a simple soup

This soup is the ideal winter warmer

Serves: 6
Takes:10 min to make + 40 min to cook

You will need:

250g (9oz) carrots, peeled and thickly sliced

2 shallots, peeled

1 garlic clove, whole and unpeeled

½tbsp olive oil

Salt

500ml (18fl oz) weak vegetable stock

1cm (½in) grated fresh ginger

2tbsp toasted flaked almonds

Pinch of crushed chillies

Method:

1 Preheat the oven to 220°C, 425°F, Gas 7.
Place the carrots, shallots and garlic in a large roasting tin and stir in the olive oil and a pinch of salt. Roast for 35 min, or until the carrots are tender all the way through and beginning to char.

2 Squeeze the roasted garlic out of its skin and discard the skin. Blend the roasted vegetables
and garlic until smooth. Transfer to a pan and
pour in the stock and the grated ginger.

3 To serve, return the soup to a simmer. Spoon into cups and garnish with almonds and chillies. There will be enough left over for everyone to have a top-up.

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