Spiced Carrot Soup
A deliciously spiced soup to enjoy at any time
Equipment
- Vitamix Blender
- Knife
- Cutting Board
- 1 Cup
- ¾ Cup
- ½ Cup
- 1 Tablespoon
- ½ Teaspoon
- Oven
- Mixing Bowl
- Baking sheet
- Baking pan
Ingredients
- In the oven
- 2 Cups Carrots (295g) cut
- ¾ Cup Red bell pepper (90g) cut
- 1 Garlic clove crushed
- ½ Cup Onion (60g) peeled & cut
- ¼ Piece fresh ginger root (5g) peeled
- ½ tsp Garam masala
- ½ tsp Salt optional
- ¼ tsp Black pepper ground
- 1 Tbsp Olive Oil extra virgin
- In the Blender Jug
- 2½ Cups Vegetable broth (600ml)
- Roasted vegetables
- 4 Tbsp Fresh cilantro leaves
Instructions
- Preheat oven to 205° C
- In a bowl, combine carrots, peppers, garlic, onion, ginger, garam masala, salt (optional), pepper, and olive oil
- Toss well to coat
- Line a baking tray with non-stick baking paper
- Spread mixture on the lined baking tray and bake in preheated oven for about 45 minutes
- Remove and cool slightly
- Place vegetable broth and roasted mixture, plus the cilantro into the Vitamix container (in the order listed) and secure lid
- Start the blender on its lowest speed, then quickly increase to its highest speed
- Blend for 7 minutes or until steam escapes the lid
- Enjoy the delicious spiced carrot soup
Notes
Chef's Notes
Make soup packets ahead of time. Cool the mixture and place into a freezer bag, seal, and freeze for a later date.
Before blending, thaw the mixture then follow the recipe instructions.