Prep: 15 MINS
Cook: 1 HOUR 15 MINS
Serves: 4
Difficulty: Cuisine: Saved: | 49 | Recipe by: Everyday Delicious Kitchen |
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Spanish Roasted Carrot & Tomato Soup
Ingredients:
Spanish Roasted Carrot & Tomato Soup
Method:
Spanish Roasted Carrot & Tomato Soup
- COMBINE the carrots, paprika, cumin and half of the oil and toss well. Place on a paper lined baking tray and bake in a hot oven 200°C for 30 minutes
- ARRANGE the tomatoes and onion cut side up on a paper lined baking tray then drizzle with remaining oil and sprinkle with extra paprika, seasonings and garlic slices
- PLACE into the oven with carrots and bake for a further 20 minutes or until tomatoes are softened and carrots are tender
- COMBINE the roasted vegetables and juices in a saucepan with the stock and bring to the boil. Reduce heat and simmer for 20 minutes
- COOL slightly then transfer to a food processor. Process until smooth then return to the saucepan. Stir in the PHILLY and sugar and simmer for a further 5 minutes or until heated through. Season to taste
- LADLE into serving bowls and garnish with the chorizo and coriander. Serve immediately
Tips & Hints:
- A little extra stock may be needed if the soup is too thick.
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