Roasted Honeyed Carrot and Ginger Soup
Prep time
Cook time
Total time
Recipe type: Soups
Serves: 6
  • 1kg carrots cut roughly into finger length pieces
  • 1 tsp cumin
  • 1 onion cut into eighths
  • 2 garlic cloves
  • 2cm piece of stem ginger, remove the skin and cut into strips
  • 2 tablespoons sunflower oil
  • 1 tablespoons honey/or agave syrup
  • 1 ltre chicken or vegetable stock
  • a squeeze of lemon juice
  • salt and freshly ground black pepper
  1. Preheat oven to 200ºC/425ºF .
  2. Chop carrots into finger length pieces, and cut the onion into eighths.
  3. Peel ginger and cut into pieces, and put the garlic in whole.
  4. Dust with the cumin.
  5. Place all the above in a large roasting pan and add honey or agave syrup and sunflower oil.
  6. Roast in the oven for 45 mins until golden, stirring occasionally to coat the vegetables.
  7. Cool slightly and scrape all the sticky pieces into a liquidizer or blender.
  8. Add half the stock and liquidize until smooth.
  9. Return the liquidized vegetables to a large pot, add remaining stock.
  10. Squeeze lemon juice and add salt and pepper to taste. Correct your seasoning to your taste.
Recipe by Shades of Cinnamon at