Creamy Roasted Carrot Soup

Creamy Roasted Carrot Soup Ingredients

750g Carrots (chopped)2 Tbsp Olive Oil1 Yellow Onion, (chopped)3-4 Celery Sticks5-6 Garlic Cloves1 litre Vegetable Stock3⁄4 tsp Salt3⁄4 tsp Pepper3⁄4 tsp Curry Powder3⁄4 tsp Turmeric3⁄4 tsp Paprika3⁄4 tsp Dried Coriander3 tsp Brown Sugar70g Single Cream

Method

1. Preheat the oven to 200c2. On a baking tray, place some baking sheet with your chopped-up carrots placed evenly and your garlic cloves.3. Distribute the olive oil, salt, pepper, curry powder, turmeric, paprika, and dried coriander and generously coat together using your hand. Ensure to evenly place each carrot piece. Bake for 20 mins.4. In a pot add your roasted carrots, celery and onion with your vegetable stock and let it boil on medium heat for 20 minutes for the onion and celery to soften and all the flavours to mesh together.5. Using a hand blender, blitz it all together until no visible big bits. Add in your single cream (vegan cream can work too) and then add in your brown sugar.6. Let it boil on high heat for 5 minutes and pair with a grilled cheese sandwich or croutons7. OPTIONAL: I added crushed Doritos and some siracha