| Servings | Prep Time | Cook Time |
| 4 | 20minutes | 55minutes |
| Servings | Prep Time |
| 4 | 20minutes |
| Cook Time |
| 55minutes |
Ingredients
- 1 kg carrots
- 1 tbsp olive oil
- 1 onion finely chopped
- 2 garlic cloves crushed
- 1-1/2 tbsp caraway seeds plus extra to serve
- 4 cups vegetable stock salt-reduced
- 4 slices wholegrain bread to serve
- to taste ground black pepper
Portions:
Units:
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Ingredients
Portions:
Units:
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Instructions
- Preheat the oven to 180C (350F). Line a large baking tray with baking (parchment) paper. Peel the carrots and cut into quarters lengthwise. Place on the tray and roast for 45 minutes, until tender and lightly browned.
- Heat the oil in a large saucepan. Cook the onion over medium heat for 4 minutes, until soft. Stir in the garlic and caraway seeds, and cook for 1 minute. Add the roasted carrots, stock and 1 cup (250ml) water.
- Use a stick blender to puree the soup. Bring to a boil, then reduce the heat and simmer for 5 minutes. Season with freshly ground black pepper.
- Spoon the soup into bowls and garnish with the extra caraway seeds. Serve with wholegrain bread.
Recipe Notes
Each serving provides 639 kJ, 153 kcal, 4 g protein, 6 g fat, 21 g carbohydrate, 9 g fibre and 1141 mg sodium.
