I had one of ‘those’ shopping trips this week – without checking what was in the fridge I hit the shops and was more than a little surprised that we already had 1kg of carrots in the chiller drawer when I slipped the second kilo in! So this Roasted Carrot and Paprika Soup was my no-waste rescue plan!
I do think that roasted veggies add a certain extra depth to a soup and as I was already roasting a butternut squash for a pie (recipe coming soon!) the oven was on and it was easy to pop them in. If you don’t have time to roast beforehand then by all means simply add them to the stock and boil them with the onion and garlic until soft.
Paprika is often underrated as a spice but is great for adding flavour if you don’t like too much heat. I have used a mix of smoked and spicy paprika in this recipe but you can use just smoked or just spicy depending on your preference. I also serve mine with a spray of chilli oil. If you don’t like coconut milk feel free to add single cream instead.
Roasted Carrot and Paprika Soup
- 1kg carrots, cleaned/peeled and roughly chopped
- 2 tablespoons olive oil
- 2 red onions, chopped
- 2 garlic cloves, chopped
- 1 teaspoon smoked paprika
- 1 teaspoon spicy paprika
- 1 litre vegetable stock
- 1 tin coconut milk or 250ml single cream
- Salt and Pepper
- Step 1 Preheat oven to 200˚C/Gas 6.
- Step 2 Mix the carrots with 1 tablespoon of the oil on a baking tray. Roast in the oven for 30mins, they should be soft and browning on the edges.
- Step 3 In a large saucepan, fry the onion and garlic with the other tablespoons of oil until soft.
- Step 4 Add the paprika, carrots and stock. Bring to the boil and simmer until the vegetables are soft.
- Step 5 When the veggies are cooked add the coconut milk or cream.
- Step 6 Allow to cool before blending it well.