Roasted Butternut and Carrot Soup with Cumin

My thick and deliciously creamy Roasted Butternut and Carrot Soup is totally dairy-free. Roasting vegetables before making soup results in a far more tasty soup. The addition of cumin makes it nice and warming; just the thing for cold weather. There are no onions in this soup either although I did add garlic but you can leave out if you prefer if you have an onion allergy.

Roasted Butternut and Carrot Soup with Cumin

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I recently reviewed the Froothie Evolve Power Blender with cook and Steam and used it to make this soup; however you can of course cook it on the stove top in a large saucepan but you will need a *stick blender.

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Roasted Butternut and Carrot Soup - scroll down for printer friendly recipe card.

Ingredients - serves 4-6
1.2kg butternut squash - peeled and deseeded and cut into chucks
2 carrots - peeled and cut in half
1 red pepper - sliced into quarters and deseeded
2 cloves of  garlic - skin on while roasting
1 teaspoon red pepper flakes
1 and a half tablespoons olive oil

1/2 x Knorr vegetable stock cubes
600ml water - approx
2 teaspoons of runny honey
2 teaspoons cumin
1/2 teaspoon black pepper

Method:
Preheat your oven to 200C/180 Fan/400F or Gas 6

Put the prepared butternut, carrots, pepper and garlic into a baking dish, drizzle with the oil and sprinkle over the red pepper flakes. Mix to coat. make sure the peppers are skin side up and pop into your preheated oven for 20 minutes.

Turn the veg leaving the peppers skin side up and return to the oven for a further 10-15 minutes until the butternut and carrots are cooked and the pepper skin is blackened.

Roasted Butternut Carrots and Peppers

Pop the peppers into a small bowl and cover with cling film. Leave to cool for 5 minutes then you'll find the skin can easily be peeled off and discarded.

Remove and discard the skin from the garlic cloves and add them along with the veg to the Froothie Evolve cooking jug; not the vacuum jug.

Vegetables in Froothie Evolve Cooking Jug
Froothie Evolve cooking jug pictured without the base.

Throw in the stock cubes (no need to crumble it) and add approx 600ml water - just about cover the veg but don't go above the max soup fill line of 1400ml.

Add the runny honey, cumin and black pepper. Put the lid on the jug and lock into place.

Press the 'On/off' button and you'll notice (as it's the first option) Smooth Soup is flashing which is what you want so press 'On/off and your soup will be ready in 30 minutes.

*If you don't have the Froothie Evolve blender you can cook on the hob in a large saucepan but you will have to blend with a stick blender once it's cooked (approx 30 minutes)*


Soup, Froothie, Froothie Evolve Recipe, Recipe
Soup, Froothie Evolve Recipe, Recipe
English
Yield: 4-6
Author:

Roasted Butternut and Carrot Soup

Roasted Butternut and Carrot Soup

Roasting vegetables for soup makes the end result far more tasty. The addition of cumin in this soup makes it warming; just the thing for cold weather.

ingredients:

  • 1.2kg butternut squash - peeled and deseeded and cut into chucks
  • 2 carrots - peeled and cut in half
  • 1 red pepper - sliced into quarters and deseeded
  • 2 cloves of garlic - skin on while roasting
  • 1 teaspoon red pepper flakes
  • 1 and a half tablespoons olive oil
  • 1/2 x Knorr vegetable stock cubes 
  • 2 teaspoons of runny honey
  • 2 teaspoons cumin
  • 1/2 teaspoon black pepper
  • approx 600ml water 

instructions:

How to cook Roasted Butternut and Carrot Soup

  1. Put the prepared butternut, carrots, pepper and garlic into a baking dish, drizzle with the oil and sprinkle over the red pepper flakes. Then mix to coat making sure the peppers are skin side up and pop into your preheated oven for 20 minutes.
  2. Turn the veg leaving the peppers skin side up and return to the oven for a further 10-15 minutes until the butternut and carrots are cooked and the pepper skin is blackened.
  3. Pop the peppers into a small bowl and cover with cling film. Leave to cool for 5 minutes then you'll find the skin can easily be peeled off and discarded.
  4. Remove and discard the skin from the garlic cloves and add them along with the veg to the Froothie Evolve cooking jug; not the vacuum jug.
  5. Throw in the stock cubes (no need to crumble it) and add approx 600ml water to just about cover the veg but don't go above the max soup fill line of 1400ml
  6. Add the runny honey, cumin and black pepper. Put the lid on the jug and lock into place.
  7. Press the 'On/off' button and you'll notice (as it's the first option) Smooth Soup is flashing which is what you want so press 'On/off' and your soup will be ready in 30 minutes.
  8. *If you don't have the Froothie Evolve blender you can cook on the hob in a large saucepan but you will have to blend with a stick blender once it's cooked (approx 30 minutes)*
Created using The Recipes Generator


The 6 blade assembly on the *Froothie Evolve are made in Japan from high quality steel and can blitz ice and nuts etc - no problem for this power blender.

Froothie Evolve 6 Blade Assembly

This post contains affiliate links, please see my Privacy Policy for further information. Buying through my affiliate link doesn’t cost you anymore but earns me a small commission. All thoughts and opinions are my own, I was not required to write anything positive.

9 comments

  1. Your soup looks delicious Jan, I love the added flavour from using roast vegetables as well, so good. I am loving how smooth soup from the Evolve is too!

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    Replies
    1. Thank you Lucy, the Evolve is certainly the best!

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  2. Those veggies are beautifully roasted and the soup looks delicious. I love the addition of the red pepper flakes on top!

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  3. That sounds lovely, Jan. Roasting the veg always brings out more flavour and the soup looks so smoothe with the new blender.

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  4. I love the idea of adding cumin to a soup in this weather - so warming!

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  5. Such a delicious looking soup Jan! I adore butternut squash and roasting it brings out even more flavour. Perfectly smooth soup too thanks to Froothie Evolve of course. :)

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  6. The soup looks delicious. I love butternut squash soup but never roasted it first. I will try that next time.

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  7. Gosh that soup looks good. Love your idea of roasting the veg first. I'm always in such a hurry I never get around to this, but you've made me think I should make the effort.

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I love to hear from everyone so thanks for taking the time to comment.

Cheers
Jan