Autumn, Winter, Light Meals, Soup

Roasted Carrot, Ginger and Turmeric Soup, with Carrot Top and Coriander Pesto

This soup really showcases the humble carrot, I haven‘t messed much with it, just used flavours to enhance it and make the perfect partners.

The carrots become so sweet, caramelised and almost Smokey once roasted, with the warming turmeric and ginger this makes for a delicious Autumn soup.

The freshness of pesto cuts through the sweetness and the carrot crisps add texture and crunch whilst the chilli leaves a little kick to finish.




800g carrots with tops

1 tbs light oil

2 tsp ground ginger

½ tsp turmeric

Good pinch salt

Fresh black pepper

1 litre good vegetable stock

Carrot Top Pesto

1 packed cup of carrot tops

1 cup coriander leaves and stalks are fine

100ml extra virgin olive oil

1/3 cup walnuts

¼ nutritional yeast

Juice 1 lemon

Good pinch of salt

1 garlic clove

Carrot Crisps (optional)

2 medium carrots sliced wafer thin

½ cup light oil or coconut oil


To Serve

Plain plant-based yogurt

Coriander leaves

Aleppo chilli flakes (optional)


  1. Pre heat the oven to 180°C
  2. Halve the carrots and place in a lined baking dish, drizzle with and a good sprinkle of salt and pepper. Roast in the oven until golden and just cooked through. About 20-30 minutes.
  3. When the carrots are a few minutes away from being done, sprinkle with the turmeric and ginger. Toss to coat the carrots and place back into the oven for a few minutes.
  4. When the carrots are ready, place into a high-powered blender or pan if using a stick blender. Add the stock and blitz until silky smooth, add more stock for a thinner soup.
  5. Remove from the blender and add to a pan, heat gently. Taste for seasoning and add as required.
  6. Keep the soup warm whilst you make the pesto.
  7. Add all the pesto ingredients to a blender and pulse until combined, but not too smooth, you don‘t want a puree. If it needs a little lessening add a splash of water.
  8. If you're making carrot crisps, heat the oil in a pan to a deep fry temperature.
  9. I use a mandolin to make my carrots wafer thin, otherwise they take too long to cook and become soggy.
  10. Add the carrot wafers in batches and cook for a minute or two until just crisp, they burn quick so be careful! Drain on kitchen towel and repeat.
  11. When you are ready to serve, add ladles of hot soup to bowls, and swirl in a tablespoon of yogurt, a big dollop of pesto, a small handful of carrot crisps, a few coriander leaves and a sprinkle of chili flakes if using.
  12. Good crusty bread is always a winner

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