Mum's spiced roast carrot and onion soup

Name: Mum's spiced roast carrot and onion soup
Prep time: 5 min
Cook time: 40 min
Total time: 45 min
Cuisine: Indian, Asian
Ingredients: 3 large carrots; 1 medium white onion; 1 teaspoon cumin; 1/4 teaspoon cayenne pepper; 2 vegetable cubes; 1 teaspoon black pepper; 600ml water; 10ml extra virgin olive oil

6 steps

Prep:5minCook:40min

Very flavourful, adjust pepper and spice to suit Makes 1 very large bowl or 2 good sized mugs (or small bowls)

Updated at: Wed, 16 Aug 2023 23:52:48 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories132.4 kcal (7%)

Total Fat7.1 g (10%)

Carbs17.6 g (7%)

Sugars7.9 g (9%)

Protein1.8 g (4%)

Sodium864.7 mg (43%)

Fiber4 g (14%)

% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

1 teaspooncumin

¼ teaspooncayenne pepper

2vegetable cubes

1 teaspoonblack pepper

600mlwater

10mlextra virgin olive oil

Instructions

Step 1

Preheat onion to 180c / 160c fan

Step 2

Line a baking tray with foil, half onion, place cut sides down. Peel and slice carrots, add to the tray. Roast for 30 - 40 mins, turn carrots occasionally so the don't burn

Step 3

While the veg are roasting, add water, stock and spices to a pan and bring to a gentle boil for 10 mins.

Step 4

When roasting is complete, remove the outer onion skin, then transfer all veg to the stock mix

Step 5

Boil for 10 mins, then blend (proper blender or stick blender is fine (but messy!)).

Step 6

Serve with chunky bread, or a cheese scone (see other recipe) - enjoy!