Carrot Soup Without Stock (No Blender Needed)
This roasted carrot soup is absolutely delicious and doesn't require any special equipment or ingredients. Delicious and creamy, you don't need storebought stock, cream or even a blender to get fantastic results!
Ingredients
- 1 kg (2 lb) carrots
- 1 tbsp soy sauce
- 1 cinnamon stick
- 1 bay leaf
- 1 tsp whole black peppercorns
- ½ tsp whole allspice berries
- ½ tsp medium yellow onion finely diced
- 2 tsp garam masala see note
- ¼ tsp chili flakes
- 3 cloves garlic grated or very finely minced
- 1 (400g/14oz) can full-fat coconut milk well-shaken
Instructions
- Preheat oven to 220°C (425°F). Peel and remove both ends of the carrots, saving the peels and ends. Cut the carrots in half lengthwise and then into 2-centimetre (about 1 inch) wide pieces. Drizzle with olive oil and season with salt and pepper before transferring to a baking sheet and moving to the oven. Roast the carrots until lightly browned and very tender, about 40-45 minutes.
- While carrots are cooking, transfer the peels and ends to a small saucepan. Add in soy sauce, cinnamon stick, bay leaf, peppercorns and allspice berries. Cover with one litre (about 4 cups) of cool water, cover, and bring to a gentle simmer. Simmer for 40-45 minutes, strain through a fine mesh sieve and set aside.
- Over medium heat in a large saucepan or Dutch oven, heat a tablespoon of olive oil until shimmering. Add onion and a pinch of salt and cook, stirring occasionally, until it is softened, about five to ten minutes. Add garam masala and chilli flakes and cook until very fragrant, about 1-2 minutes. Add garlic and cook, stirring constantly, for another 30 seconds.
- Add carrots and stir to coat in onion mixture. Cover with 500ml (about 2 cups) of carrot broth and bring to a gentle simmer. Cover the pot and allow to simmer until the carrots are very tender and are beginning to break down, about fifteen minutes.
- Turn off the heat and, using a potato masher, mash the carrots until as smooth as possible. Set a fine mesh sieve over a bowl and, working in batches and using a wooden spoon or silicone spatula, press the carrot puree through the sieve.
- Return the carrot puree to the pot, turn the heat to medium, and stir in the coconut milk. Bring to a simmer and cook for another five minutes or so. Serve immediately.
Video
Notes
If you can't find garam masala, you can substitute with an equal amount of curry powder or with 1/2 teaspoon of ground cumin, 1/2 ground coriander, 1/4 teaspoon of ground cinnamon, 1/4 teaspoon ground cardamom, 1/4 teaspoon ground allspice and 1/4 teaspoon ground black pepper
Nutrition
Calories: 317kcal | Carbohydrates: 30g | Protein: 5g | Fat: 22g | Saturated Fat: 19g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 441mg | Potassium: 1066mg | Fiber: 8g | Sugar: 12g | Vitamin A: 41816IU | Vitamin C: 17mg | Calcium: 124mg | Iron: 4mg
Disclaimer: Nutritional information is automatically generated and provided as guidance only. Accuracy is not guaranteed.
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