Roasting vegetables not only makes the kitchen smells great, it also concentrates their flavor. So anything roasted makes a great base for soups. You can also try out other soups that we offer like Creamy Pumpkin soup or Laksa Soup at Sozo Cafe. The carrots here become rather sweet, which is why the slightly sour sumac is a great addition. This soup doesn’t need much else, except for salt and a little shallot. And olive oil of course. I also tried to incorporate the carrot greens by turning them into a tangy pesto.
On their own they are a little bitter, but mixed with mint they taste fresh and bright. Carrot tops, like many other leafy greens (think beetroot, kohlrabi or radish) are often not even sold, although they are very nutritious. Parsley works as a substitute in this recipe, but I find it’s worth looking out for fresh, preferably organic carrots with greens and use them too.
Roasted Carrot Soup With Sumac And Carrot-Green Pesto
- Ten medium-sized carrots, ideally with the greens still attached
- Three teaspoons of olive oil (in total)
- One teaspoon of sumac
- A handful of carrot greens (if you don’t have the greens, use parsley instead)
- A handful of mint leaves
- Half a teaspoon of apple cider vinegar
- One shallot
- One clove of garlic
Step 1: Cut off the greens and peel the carrots or wash them well. Place them in a parchment paper-lined baking tray and sprinkle with one teaspoon of olive oil, half a teaspoon of sumac and a pinch of salt.
Step 2: Roast the carrots in the oven at 200 degrees Celsius (400 F) for about 30 to 40 minutes or until tender. You might want to turn on the grill for the last five minutes or so to brown them a little.
Step 3: While the carrots are roasting, chop the greens and the mint and mix them in a blender with the vinegar, one teaspoon of olive oil, one clove of garlic, and a pinch or two of salt.
Step 4: Heat a teaspoon of olive oil in a saucepan and add the chopped shallot and half a teaspoon of sumac. Fry for a minute or so. Then add the now roasted carrots and a cup or so of water. Cook for five minutes.
Step 5: With an immersion blender, blend the carrots until they are smooth. Add more water if the soup is too thick. Season with salt.
Amount Per Serving: Calories: 141Total Fat: 21gSaturated Fat: 0.9gCholesterol: 134mgNet Carbohydrates: 17gSugar: 12g
For serving, top the soup with the pesto. Add a pinch more sumac if you like. Enjoy! Once you have enjoyed you soup, you can try out rhubarb beetroot salad for dinner and later, for dessert, you can go for vegan pastries!