Diet: Dairy Free, Gluten Free, Nut Free, Soy Free, Vegan, Vegetarian
Serves: 3
Preparation Time: 5 minutes
Cooking Time: 30 minutes
Total Time: 35 minutes
Description
There’s something magical about this time of year, when the air turns crisp, the trees glow in shades of gold, and the kitchen once again becomes the cosiest place in the house. This Autumn Spice Carrot Soup was born out of that seasonal shift, a way to capture the warmth and colour of fall in a single bowl.
Sweet roasted carrots and tender celery create the golden base, while ginger, turmeric, and cinnamon bring just the right touch of gentle heat and spice. It’s wholesome, comforting, and as vibrant as the leaves outside your window.
Perfect for a light lunch, a comforting starter, or simply a hug in a bowl (or mug) on a chilly afternoon – this soup is autumn at its best: simple, nourishing, and full of heart.
Ingredients
- 450g carrots (peeled and sliced)
- 2 sticks of celery (chopped)
- 1 white onion (chopped)
- 1 vegetable stock cube mixed with 1 pint boiling water
- 1 thumb-sized piece of ginger (peeled)
- 1/2 tsp ground cinnamon
- 1 tsp ground turmeric
Method
- Preheat the oven to 190 degrees.
- Place the carrots slices onto a baking tray with some olive oil and put in the oven for 30 minutes, turning half way.
- For the remaining 10 minutes the carrots are cooking, throw onto the tray the chopped onion and drizzle over some olive oil.
- Once cooked, put the carrot and onion into a blender with the chopped celery, ginger, stock and spices and blend.
- Pour into a pan and heat up and there you have your autumn spice carrot soup.
