Roast Carrot Soup with peanut & chilli

Roast Carrot Soup with peanut & chilli

(recipe adapted from here)


  • 8 good-sized carrots, peeled and finely diced
  • 2 garlic cloves, crushed and peeled
  • A splash of olive oil
  • Sea salt
  • Freshly ground pepper
  • A pinch of chilli powder (to taste)
  • 2 tbsp peanut butter (or cashew nut butter)
  • 750ml-1 ltr veg stock
  • A handful of fresh mint
  • 1 lime


  • Preheat oven to 220°C/Gas 8. Place a roasting tin in the oven to heat up.
  • Add the carrots, garlic and a splash of olive oil to the hot roasting tin. Season with salt and pepper.
  • Roast till the carrots have coloured up and are mashably tender.
  • Warm your stock
  • Once the carrots are cooked, whiz with the nut butter and a few splashes of the stock till you have a thick, smooth and creamy mash.
  • Add a hit of chilli powder, to taste.
  • Whiz in a handful of fresh mint to counter the chilli heat.
  • Trickle and whiz in enough stock to get the soup as thick or thin as you like.
  • Season to taste and finish with a refreshing squeeze of lime juice.