Winter Carrot & Roasted Tomato Soup

Prep: 15 min Cook: 40 min Number of Portions: 2


Olive oil - 4 tbl spn
Garlic cloves - 5 no
Red carrots diced - 2 cups
Tomatoes -10 nos
Leeks chopped - 1 cup
Celery chopped - 1/2 cup
Basil leaves - 2 sprigs
Salt - to taste
Pepper powder - to taste
Water or stock - 6 cups


  • Cut the tomato in halves. Place the tomatoes, garlic, carrots in a baking tray. Drizzle 2 tblsp of olive oil and bake for 20 minutes at 180c.Separately place a pot on fire. Add remaining 2 tblspn of olive oil and saute leeks and celery for 3 mins. Now remove the tray from the oven and the contents to the pan. Add 6 cups of water or stock. Cook for 15 minutes. Strain and puree all the contents. Put back the puree and give it a quick boil. Add bail leaves and check for seasoning. Serve hot with crispy bread.

Recipe Video