Savour the delicious creaminess of our roasted carrot soup, a filling meal for people who are committed to leading healthy lives and losing weight. This is an easy-to-prepare, freezer-friendly dish that works well for anyone on a controlled-calorie, Weight Watchers, or Slimming World diet.
Do you enjoy carrots? Get ready to enjoy this deliciously creamy, surprisingly cream-free roasted carrot soup. This healthy, light option is great for the whole family and is a great way to get more vegetables into your diet. It's also very quick and simple to prepare.
I've always had a soft spot for carrot soup; I love anything made with carrots, even carrot cake! Delicious carrot and parsnip soup made by my grandmother is a fond memory from my childhood. When I'm feeling under the weather, I usually reach for carrot or lentil soup instead of tomato soup.
Reasons to Love This Recipe:
luscious
Delectable
Careless planning
economical
filled with quick-growing vegetables
Warming
Ideal for large-scale cooking
Full of taste
Batch Cooking: Storage Recommendations
Fridge: For up to three days, safely keep leftovers in the fridge in an airtight container.
Reheat: Reheat over the stove or in a microwave.
Freezer: Allow it to cool before moving it into the appropriate freezer bags. Frozen for a maximum of three months. Before reheating, thaw.
Roasted Carrot Soup
Enjoy the delicious creamy flavour of our roasted carrot soup, a satisfying and healthy option for people who are dedicated to leading a healthy and weight-conscious lifestyle. This recipe is easy to make and freezes well, making it suitable for anyone on a calorie-restricted diet or following Slimming World or Weight Watchers.
Information on Nutrition:
Slimming World Syns: ZERO
calories per serving: 110
INGREDIENTS:
800g of carrots, cut diagonally after peeling
Sugar-Free Baking Spray
One medium onion chopped roughly and peeled
Three crushed garlic cloves
One-half teaspoon cumin
850 ml of vegetable stock (made using two cubes of stock)
One-half teaspoon of lemon juice
Half a teaspoon of salt
Pepper, Black
INSTRUCTIONS:
Turn the oven on to 200°C (180°C for fans) or Gas 6.
Add onion and carrot slices to a bowl. Add cumin and generously spritz with cooking spray. Using your hands, coat the carrots in the oil and spice mixture.
Place on a baking sheet and bake for 30 to 45 minutes, or until the edges are caramelised and the food is tender to the fork.
Once cooked, cook over medium heat in a pan sprayed with cooking spray. Add the salt, garlic, onion, and carrots. For a few minutes, sauté.
Add the lemon juice and vegetable stock. Put a lid on it and simmer it for twenty minutes.
Take off the heat, let cool for a few minutes, then transfer with a hand blender or into a food processor. Process until smooth.
Before serving, put it back on the heat, season with a little black pepper, and stir for one minute.
Roasted Carrot Soup
Ingredients
- 800 g of carrots cut diagonally after peeling
- Sugar-Free Baking Spray
- 1 One medium onion chopped roughly and peeled
- 3 Three crushed garlic cloves
- 1/2 tsp cumin
- 850 ml of vegetable stock made using two cubes of stock
- 1/2 tsp of lemon juice
- 1/2 tsp of salt
- Black Pepper
Instructions
- Turn the oven on to 200°C (180°C for fans) or Gas 6.
- Add onion and carrot slices to a bowl. Add cumin and generously spritz with cooking spray. Using your hands, coat the carrots in the oil and spice mixture.
- Place on a baking sheet and bake for 30 to 45 minutes, or until the edges are caramelised and the food is tender to the fork.
- Once cooked, cook over medium heat in a pan sprayed with cooking spray. Add the salt, garlic, onion, and carrots. For a few minutes, sauté.
- Add the lemon juice and vegetable stock. Put a lid on it and simmer it for twenty minutes.
- Take off the heat, let cool for a few minutes, then transfer with a hand blender or into a food processor. Process until smooth.
- Before serving, put it back on the heat, season with a little black pepper, and stir for one minute.