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Maple Roasted Carrot Soup


1 kg carrots, peeled and cut into chuncks

1 onion cut into 2cm wedges

2-3 garlic cloves, not peeled cut in half

1 ½ tablespoons maple syrup

½ tablespoons olive oil

1 teaspoon ground cumin

1 ½ teaspoons thyme leaves

salt and freshly ground black pepper

300-500 ml hot vegetable stock

lemon juice

 

Line an oven tray with baking paper. Toss carrots, onion and garlic with maple syrup, olive oil, ground cumin and thyme leaves. Season well with salt and pepper and roast for about 30 minutes in the oven at 200 °C or until the carrots and onion are soft and caramelized.


Transfer everything to a blender. Squeeze the garlic cloves and add to the blender. Pour in half of the vegetable and blend until smooth. Add more stock if needed, until you get the consistency you want. Season to taste with lemon juice, salt and pepper.

 


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