Nourish - Roast Carrot and Tomato Soup
A winter warming, tasty roast carrot and tomato soup ready in 45 minutes. Keep all the family happy and healthy this winter.
Preparation Time – 15 minutes
Cooking Time – 30 minutes
Servings – 4
Ingredients
- 700g mixed tomatoes, larger ones sliced in half
- 3 large carrots, peeled and chopped into bite size chunks
- 1 onion, sliced into wedges
- 2 whole cloves of garlic, no need to peel
- 2 tbsp olive oil or avocado oil
- 300ml vegetable bouillon (we recommend Dr. Coy’s!)
- 200ml oat milk or non dairy milk of choice, unsweetened
- 60g smooth Pip and Nut almond butter
- 1 tsp salt
- Black pepper to taste
- Toasted pumpkin seeds and fresh basil, and some slow roast tomatoes to serve (see below for additional directions).
- Crackers, crisp breads or oatcakes to serve for a final crunch!
Method
- Preheat your oven to 180C (350F).
- Place tomatoes, carrots, onion, and garlic in a large roasting tray. Drizzle and toss with oil and roast for 30 minutes in the preheated oven.
- Once the carrots are tender, place the vegetables, bouillon, oat milk, nut butter and salt into a large pot. Bring to the boil and simmer for 5 minutes. Transfer to a blender and blend until smooth. Return to the pot to simmer for a further 5 minutes. Season to taste with black pepper.
- If making the slow roast tomatoes, preheat your oven to 140C (280F). Place around 300g sliced tomatoes on a baking tray. Drizzle with a little olive or avocado oil and roast for 30 minutes. Alternatively you can cook these in an air fryer at the same temperature for 15 – 20 minutes! These can be made a day in advance if you prefer!
