Recipe details
Prep time
10
min
Cooking time
55
min
Total time
65
min
Ingredients
- 5-6 medium sized carrots
- 1 onion, thinly sliced
- 4 cloves of garlic
- 2 tbsp good quality olive oil
- Sea salt flakes
- 1 tsp cumin
- ½ black pepper
- 1 400g can of tomatoes
- 1 tsp sundried tomato paste (sub for red pesto if you have trouble finding it)
- 1 tsp dried coriander
- ½ cup Greek yoghurt
- Fresh basil, roughly torn
Instructions
- Pre heat the oven to 200c and prepare an oven tray for roasting
- Cut the tops of the carrots and save for later between damp kitchen towel papers.
- Then roughly chop the carrots into 1 inch chunks.
- Toss the carrots, onion and garlic with the olive oil, cumin, ground coriander and salt and pepper. Roast for around 40 minutes, or until the carrots are tender, turning half way.
- Add the roasted carrot mix and the canned tomatoes to a food processor and puree.
- Add the soup to a pan and simmer, stirring through the Greek yoghurt and fresh basil leaves. I love a chunky soup but if you prefer a smoother soup, blitz it for longer in the food processor before serving, or for an ultra-velvety soup, pass it through a sieve (you will lose a large quantity of the soup doing this and possibly have 2 servings instead of 4 however)
- Dish up in bowl and garnish with the carrot tops, finely chopped. I served mine with my fresh sourdough – perfect for mopping it up!
What other vegetables can I use?
A great sub for the carrots would be sweet potato, pumpkin, butternut squash or another starchy vegetable.
How to store home made soup?
- Cooling the Soup: Allow the soup to cool down to room temperature before refrigerating or freezing. Do not leave it at room temperature for more than two hours to avoid bacterial growth.
- Refrigeration: If you plan to consume the soup within the next few days, store it in an airtight container in the refrigerator. Use a container that is appropriate for the amount of soup you have. If you have a large batch, consider dividing it into smaller portions for easier reheating.
- Airtight Containers: Choose airtight containers made of glass or food-grade plastic. Make sure they are specifically designed for use in the refrigerator or freezer.
- Labeling: Label the container with the date you made the soup. This will help you keep track of how long it has been stored.
- Freezing (for longer storage): If you want to store the soup for an extended period, consider freezing it. Use freezer-safe containers or heavy-duty plastic freezer bags. Amazon also some have some handy recyclable pint pots perfect for storing soup. Leave some space at the top of the container or bag to allow for expansion as the soup freezes.
- Removing Air: For soups stored in containers, press plastic wrap against the surface of the soup before sealing the container. This helps prevent air exposure, which can cause freezer burn.
- Thawing and Reheating: When you're ready to eat the soup, you can thaw it in the refrigerator overnight or use the defrost function on your microwave. Alternatively, you can reheat it directly from frozen on the hob, but this will take longer.
- Check for Spoilage: Before consuming stored soup, check for any signs of spoilage such as off smells, unusual colours, or strange textures. If anything seems off, it's best to err on the side of caution and discard it.
- Consume Promptly: Use refrigerated soup within 3-4 days for best quality. Frozen soup can last for several months, but it's best to consume it within 3-4 months for optimal flavour.
Remember that some ingredients may not freeze well. For instance, dairy-based soups can separate and change in texture when frozen and thawed. Additionally, soups with pasta or rice can become mushy after freezing.
By following these steps, you can enjoy your homemade soup at its best quality, whether you choose to refrigerate it for a few days or freeze it for longer storage.
About the author
