Roasted Carrot Soup with Creme Fraiche

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.

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Roasted Carrot Soup with Creme Fraiche

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Course

Soups

Cuisine

French

Keyword

Carrots, Organic

Prep Time

10 minutes

Cook Time

40 minutes

Servings

Ingredients

• 1 kilo organic carrots cut into chunks
• 1 large organic onion peeled and diced
• 4 cloves organic garlic peeled and minced
• 2 large organic potatoes peeled and chopped
• 2 sprigs organic rosemary
• 1 sprig organic thyme
• 1 handful organic parsley chopped fine
• 6 cups organic stock or water

Course Soups Cuisine French Keyword Carrots, Organic Prep Time 10 minutes Cook Time 40 minutes Servings Ingredients 1 kilo organic carrots cut into chunks 1 large organic onion peeled and diced 4 cloves organic garlic peeled and minced 2 large organic potatoes peeled and chopped 2 sprigs organic rosemary 1 sprig organic thyme 1 handful organic parsley chopped fine 6 cups organic stock or water

Votes: 0 Rating: 0 You: Rate this recipe! Add to Meal Plan: Select Course to Add:BreakfastLunchSnackDinnerDessert This recipe has been added to your Meal Plan Add to Shopping List This recipe is in your Shopping List

Instructions

1. Preheat your oven to 200 C.
2. In a large roasting pan, roll the carrots in olive oil, sprinkle with salt and pepper, and add the sprigs of rosemary.
3. Bake 20-30 minutes until carrots are soft and browning.
4. In a large stock pot, brown the onion gently over medium heat in a little olive oil.
5. Add the garlic and saute 1 minute.
6. Add the potato, roasted carrot, stock/water and herbs.
7. Bring to a boil, and then simmer until potatoes are soft.
8. Blend until smooth, and check for seasoning.
9. Serve with creme fraiche and sliced green onions over the top.