We’re well into autumn and that means the soup season is arriving. Soup is delicious and a great way to get some healthy vegetables in. Try our Roast Carrot and Potato soup recipe.
3 x carrots
4 x large potatoes
2 x tablespoons olive oil
1 x diced onion
1 x teaspoon crushed garlic
500ml vegetable stock (and extra if needed)
1 x tablespoon Worcestershire sauce
Preheat oven to 200 degrees and line a tray with baking paper
Wash and cut carrots and potatoes in to equal sizes, around 3cm
Place on tray and drizzle with the first tablespoon of olive oil. Bake for around 30 mins
When the vegetables are almost roasted heat the second tablespoon of olive oil in a pot.
Add diced onions to the pot and simmer until softened
Add garlic then 250 mls of vegetable stock to heat
Add carrots and potatoes before adding the remaining vegetable stock and Worcestershire sauce. Remove from stovetop.
Use a hand-mixer or leave to cool and transfer to a blender and puree soup
Add extra vegetable stock until you reach your desired consistency
Ensure you wash the vegetables but we prefer to leave the skins on for cooking
You may think you can just boil the carrots and potatoes, but trust us, roasting makes this soup much more special
If you don’t have vegetable sock and Worcestershire sauce, try beef or chicken stock depending on your preference
Depending on your stock and Worcestershire sauce usage, you can even make this vegan
Serve with delicious Soft and Spongy Wholemeal Rolls for a delicious and completely homemade autumn or winter meal.