Spiced Roasted Carrot Soup with Borlotti Beans

Two bowls of roasted carrot soup topped with sliced roasted carrots and chopped green chives.

Spiced Roasted Carrot Soup with Borlotti Beans

This creamy roasted carrot soup is gently spiced and naturally sweet, with borlotti beans adding protein and making it satisfyingly filling. Finished with a splash of oat cream for extra silkiness, it’s a simple, comforting soup perfect for lunch or a light supper.

Course Lunch, Soup

Cuisine English

Diet Vegan

Keyword carrot recipes, carrot soup

Prep Time 10

Cook Time 40

Servings

Calories 287kcal

Author Chris Mosler | Thinly Spread

Equipment

1 blender/hand blender/food processor not necessary if you want a chunky soup
1 Large Saucepan
1 oven tray

Ingredients

2 tbsp olive oil divided
600 g carrots peeled
200 g onions sliced
50 g celery
2 cloves garlic peeled and thinly sliced
1 tsp cumin seeds
1 tsp paprika
1 tsp smoked paprika
1 tsp dried oregano
1 tsp dried chilli flakes optional
1 x 400 g can borlotti beans drained and rinsed
500 ml vegetable stock plus more as needed
4 tbsp oat cream plus more to taste
2 tbsp chives optional. Chopped.
salt and pepper to taste

UK Measurements - US Measurements

Instructions

Preheat oven to 200C/390F
Slice all the carrots except one and tumble onto a baking tray. Drizzle with 1 tbsp of the olive oil, sprinkle with a little salt and pepper and roast in the oven for 30-40 minutes, turning once. Remove when they are browned and slightly charred.
While the rest of the carrots are roasting dice the remaining carrot, the onion and the celery.
Add the remaining tablespoon of oil to a large saucepan and heat gently. Add the diced vegetables and fry gently for 5 - 10 minutes or until softened.
Add the sliced garlic, cumin seeds and (optional) chilli flakes and fry for one minute.
Add the smoked paprika, paprika and oregano and pour in the stock.
Add the drained beans and the roasted carrots (reserve a few slices to top your soup if desired), bring to a boil and simmer gently for 10 minutes.
Blend the soup until smooth and stir in the cream. Add a little more stock or water to thin if needed.
Taste and just seasoning to suit.
Serve decorated with the reserved carrot slices and the chopped chives.

Notes

Nutritional information is only an approximate guideline. Calculations will vary according to the ingredients you use and your cooking methods.

If you want a chunky soup blend half of the soup and then add it back into the rest.

Nutrition