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
Course Soups
Cuisine French
Keyword Carrots, Organic
Prep Time 10 minutes
Cook Time 40 minutes
Servings
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Add to Meal Plan:
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.

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