Spiced carrot soup
Average rating:
This is an easy soup packed full of flavour, with sweet scented cinnamon and caraway adding an unusual depth
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Serves: 4
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Skill level: Easy peasy
Ingredients
Crisp up parsnip slices in the oven for a stylish garnish.
- 450g (1lb) carrots peeled and cut into chunks
- ½ tbsp olive oil
- 1tsp brown sugar
- 1tsp cinnamon
- Pinch of cayenne
- ½ tbsp caraway seeds
- 1ltr (1¾ pt) chicken or vegetable stock
- Single cream
Method
- Place the carrots, olive oil, brown sugar, cinnamon, cayenne and caraway seeds in a preheated oven at 200°C (400ºF, gas mark 6) and roast until soft.
- Transfer to a blender and blitz with the chicken stock, then pour into a pan and heat through.
- Season well and serve with a swirl of cream.
Nutritional information per portion
- Calories 105(kcal)
- Fat 4.0g
- Saturates 0.8g
- Sugars 9.0g
- Salt 1.3g
This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.
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