I am all about quick vibrant soups and this roasted carrot soup is just what I need for a quick working lunch.
Organic carrots and onions are roasted with an Ethiopian spice called Berbere and I love the fact that the oven is doing all the hard work while I can get along with other things.
Once the veggies are caramelised and oozing in flavour, the soup literally takes 10minutes to make.
Don’t like heat? No problem, you can substitute the spices with a mixture of cumin, coriander and Spanish sweet smoked paprika.
This soup is ALL about the carrots, so see if you can get your hands on a wonderfully fresh organic bunch. I would however, suggest weighing your carrots as the weight differs between bunches.
Getting Ahead: The veggies can be roasted 2 days ahead and the soup can be made 3 days ahead and its freezer friendly too.
Seasonal Swaps: You can use butternut or sweet potatoes instead.