Roasted broccoli and carrot soup
Roasted broccoli and carrot soup

Hello everybody, it’s Brad, welcome to our recipe site. Today, I’m gonna show you how to make a special dish, roasted broccoli and carrot soup. It is one of my favorites food recipes. This time, I will make it a bit unique. This will be really delicious.

Roasted broccoli and carrot soup is one of the most well liked of current trending meals on earth. It’s simple, it is fast, it tastes delicious. It is appreciated by millions every day. They’re fine and they look fantastic. Roasted broccoli and carrot soup is something which I have loved my whole life.

Browse new releases, best sellers or classics & Find your next favourite book Looking For Carrot Soup? Add the garlic to the pot and cook for one minute more before adding the chopped broccoli stems, celery, carrots, chopped potato, Italian seasoning, cayenne pepper, salt, and black pepper. Add the vegetable stock/water to the pot and bring to a boil.

To begin with this particular recipe, we must first prepare a few components. You can have roasted broccoli and carrot soup using 7 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make Roasted broccoli and carrot soup:
  1. Get 200 gms Carrots
  2. Make ready 200 gms Broccoli
  3. Prepare 1 small cube of ginger chopped
  4. Get half red onion
  5. Prepare salt as per taste
  6. Get 1 tablespoon oil
  7. Prepare Black pepper

Puree soup in a blender or food processor, and then return to the pot. Mix the vegetables with the olive oil and the kosher salt. Peel the carrots and onion, then trim and slice along with the fennel (reserving any herby tops, to garnish). Recipe adapted from my creamy roasted cauliflower soup and roasted carrots recipe.

Instructions to make Roasted broccoli and carrot soup:
  1. Put the chopped carrots, onion, and broccoli florets in a bowl, oil, salt and black pepper, and give it a good shake.
  2. Preheat the oven. Now put the veggies on the baking tray for about 25 minutes at 180 C.
  3. Boil 3 cups of water in a pot, add the roasted veggies in it, simmer the stove and let it boil for about 15 minutes.
  4. Let it cool. Keep a tablespoonful of roasted veggies from the boiled pot aside and give the rest a good blend with a blender.
  5. Let the blended soup cook for 5 minutes at sim. Add the saved veggies in it now for some texture in the soup. Top with some butter while serving.

Carrot ginger soup variation: Add freshly grated ginger with the garlic and ground spices. Curried carrot soup variation: Add some curry powder with the garlic and ground. While that cooks, melt the butter and add the flour. Slowly add the creamer and broth, while continuing to stir. Roasted Broccoli, Cauliflower and Carrots Soup is so mouthwatering because it starts with roasted vegetables.

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