Roasted Carrot Soup – With Pitta Dippers

Yes, more soup. But also, garlic and herb pitta bread dippers, which is definitely not soup. A lot of pre-made garlic bread contains butter, but it’s easy to make your own with this simple version using pitta bread (or pretty much any other kind of bread). I have non-soup recipes coming up soon. I actually made some candied nuts recently, but they mysteriously all got eaten before I could take a picture. I must have nut loving kitchen fairies. I’ll just have to make more, talk about first world problems!

Firstly, roast the carrots, for this you’ll need;

  1. One kilogram of carrots, peeled and topped
  2. Two tablespoons of oil
  3. One teaspoon of soy sauce
  4. One teaspoon of maple syrup
  5. One tablespoon of cumin
  6. A sprinkle of salt and black pepper
  • Pre-heat your oven to 200ºC and whisk together everything but the carrots. Put the carrots into a baking dish and pour the mixture over them.
  • Roast for about 40 minutes, turning half way through.

Next work the soup. For this you will need;

  1. One brown onion, chopped
  2. One litre of hot vegetable stock
  3. Spices; two teaspoons of smoked paprika, one tablespoon of cumin
  4. Three tablespoons of cornflour dissolved in a little cold water
  • Heat a little oil in a saucepan over a medium heat. Add the onion and cook for ten minutes, or until soft.
  • Add the spices and cook for a minute before adding the roasted carrots and stock. (If you chop the carrots roughly before blending them, it’ll make the blending process much faster.)
  • Blend with an immersion blender until smooth.
  • Next, add the cornflour and increase the heat to a simmer. Continue cooking for five minutes.

For the garlic bread dippers you’ll need;

  1. Pitta bread (for two people I used two pitta breads)
  2. One tablespoon of vegan margarine (I used Vitalite)
  3. Half a teaspoon of dried parsley
  4. One small clove of garlic, minced
  • Pre-heat your oven to 200ºC, then mix together the parsley, garlic and margarine until well combined.
  • Spread the mixture over each pitta bread and place onto a baking tray.
  • Bake for around ten minutes, or until golden brown and crispy around the edges.

Cut the pitta bread into dippable strips before serving with the soup.

Bye for now 🙂

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