Spanish Roasted Carrot & Tomato Soup
Prep:  15 MINS
Cook:  1 HOUR 15 MINS
Serves:  4
Average: 4 (2 votes)
Difficulty:
Cuisine:
Saved:
49
Recipe by: Everyday Delicious Kitchen
make a easy spanish soup recipe using this idea for carrot and tomato soup. Serve your roasted soup recipe with toast.
Review Reviewsprint PrintCollect Save

Recipe Shopping List

* I have read and agree to myfoodbook's Privacy Policy
Spanish Roasted Carrot & Tomato Soup
Ingredients:
Spanish Roasted Carrot & Tomato Soup
Method:
Spanish Roasted Carrot & Tomato Soup
  1. 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
  2. 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
  3. PLACE into the oven with carrots and bake for a further 20 minutes or until tomatoes are softened and carrots are tender
  4. COMBINE the roasted vegetables and juices in a saucepan with the stock and bring to the boil. Reduce heat and simmer for 20 minutes
  5. 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
  6. 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.
FacebookPintrestX (Twitter)Google ClassroomShare via Email

Feedback and Reviews

Enter your food preferences

No reviews for this recipe yet.