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Kitchen Notebook

December 27, 2018

Roasted Carrot Soup with Blood Orange

30 Mins


  • 1 bunch Carrots
  • 1 Blood Orange, cut into segments
  • ¼ cup Plain Yogurt
  • 2 Tbsp Olive Oil
  • Sea Salt and Pepper
  • ½ Lemon


Preheat oven to 400 degrees. Wash the carrots and cut them into ½-inch rounds. Toss with the olive oil. Season with salt and pepper. Spread in a single layer on a baking sheet and roast in the oven until tender, about 20 minutes, stirring about halfway through to ensure even cooking. Put the carrots in your blender with two cups of water and purée until completely smooth, adding water, if necessary, to thin the purée. Warm soup in a small pot over low heat. Check the seasoning. Serve garnished with a few pieces of blood orange, a squeeze of lemon and a dollop of yogurt, if using.

30 Mins Recipe Veg

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30 Mins Recipe Veg

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