Honestly, throw a kilo of carrots in the oven with olive oil and some herbs, and before you know it, you’ve got lunch.
No creme fraiche? No problem! Use a swirl of cream, a dollop of sour cream, a scoop of cashew cream, or go nude.
Roasted Carrot Soup with Creme Fraiche
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Preheat your oven to 200 C.
In a large roasting pan, roll the carrots in olive oil, sprinkle with salt and pepper, and add the sprigs of rosemary.
Bake 20-30 minutes until carrots are soft and browning.
In a large stock pot, brown the onion gently over medium heat in a little olive oil.
Add the garlic and saute 1 minute.
Add the potato, roasted carrot, stock/water and herbs.
Bring to a boil, and then simmer until potatoes are soft.
Blend until smooth, and check for seasoning.
Serve with creme fraiche and sliced green onions over the top.