Roasted Carrot Soup


1 kg Carrots, peeled, cut into smaller chunks (about 1 1/2 inch)
1 Yellow Onion, halved, quartered
1 Small (200 g) Sweet Potato, cut into smaller chunks (about 1 1/2 inch)
3 Cloves Garlic, whole
5 Cups Chicken Stock
1/4 tsp Ground Ginger
1/4 tsp Ground Nutmeg
2 Tbsp Olive Oil
Sea Salt to taste
Freshly Ground Black Pepper


Preheat the oven to 180˚C /350˚F.

Arrange the carrots, onions, sweet potato and garlic in a baking tray. Mix in the olive oil and sprinkle some sea salt and freshly ground black pepper.

Roast the carrot mixtures for about 45 minutes to an hour. Remove the carrot mixtures from the oven. Peel the skin from the garlic.

Mix in the carrot mixtures into a large saucepan. Add the chicken stock, ground ginger, nutmeg and bring it to a boil and lower the heat and simmer for about 15 to 20 minutes. Allow the mixture to cool slightly, and then puree the mixture.

Return the soup to saucepan and simmer over medium heat for about 5 minutes. Stir and adjust the seasoning with salt and pepper.