Roasted Carrot and Sage Soup with Garlic Pittas

Name: Roasted Carrot and Sage Soup with Garlic Pittas
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Cuisine: European, British
Ingredients: 650g carrots, peeled and cut into 2cm chunks; 6 garlic cloves, unpeeled; 2 tbsp olive oil (or swap half for soft butter for the breads); 2 onions, unpeeled and halved through their equator; 8 large sage leaves; 1 vegetable or chicken stock cube; 2 tsp flat-leaf parsley; 6 white or wholemeal pitta breads; 50ml double cream

5 steps

Prep:10minCook:50min

For busy families, this simple Roasted Carrot and Sage Soup with Garlic Pittas is a must. Created by Lisa Faulkner, it’s great for when everyone wants to eat at different times – just leave the soup pan on the hob and a stack of pittas by the toaster, and let everyone feed themselves. Swap the carrots for other root veg if you like – try parsnips, sweet potato, squash, celeriac or swede.

Updated at: Thu, 17 Aug 2023 03:13:34 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories453.8 kcal (23%)

Total Fat14.9 g (21%)

Carbs70 g (27%)

Sugars9.7 g (11%)

Protein10.2 g (20%)

Sodium772.2 mg (39%)

Fiber7.3 g (26%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

650gcarrots

peeled and cut into 2cm chunks

6garlic cloves

unpeeled

2 Tbspolive oil

or swap half for soft butter for the breads

2onions

unpeeled and halved through their equator

8sage leaves

large

1vegetable stock cube

or chicken

2 tspflat-leaf parsley

6white pitta breads

or wholemeal

50mldouble cream

Instructions

Step 1

Preheat the oven to 220°C/200°C fan/gas 7; line a roasting tin with a large sheet of baking paper. Add the carrots, garlic and 1 tbsp oil; season and toss. Add the onions, cut-side down; roast for 30 mins.

Step 2

Remove the garlic cloves and set aside to cool. Scatter over the sage leaves and roast for 10 mins more.

Step 3

Peel the garlic cloves and put 4 of them into a large pan with the roasted carrots and sage, stock cube and 1L water. Scoop the softened onion flesh out of their skins and add them too. Bring to the boil, then reduce the heat a little, cover and cook for 10 mins.

Step 4

Using a fork, mash the remaining garlic cloves with the remaining oil (or butter, if using) and the chopped parsley; season. Toast the pittas, brush one side with the garlicky oil/butter and slice.

Step 5

Use a hand blender to whizz the soup with half of the cream until smooth. Ladle into bowls, drizzle with the rest of the cream and sprinkle with black pepper. Serve with the garlic pittas.

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