Roast Carrot & Mandarin Soup with Tamarind Recipe | Abel & Cole

Roast Carrot & Mandarin Soup with Tamarind

Cooking time
Serves2 people
Vegans

This soup is full to the brim with orangey goodness. Packed with beta-carotene and finished with a tamarind swirl for a little wow.

Ingredients

  • 500g carrots
  • 1 onion
  • 1 vegetable stock cube
  • 1 mandarin
  • 40g tamarind
  • 1 tbsp olive oil
  • Sea salt
  • Freshly ground pepper
  • 500ml boiling water

Prep: 15 mins | Cook: 30 mins

Buy the ingredients to start making your own
Add Ingredients To Basket

Method

1. Heat your oven to 200°C/Fan 180°C/Gas 6. Set a large roasting tin on the top shelf to heat up.
2. Scrub your carrots. Cut into 3-4cm pieces. Tumble into the warmed tin. Gloss with 1 tbsp oil. Season well. Roast for 20 mins till tender and golden at the edges.
3. Halve, peel and finely chop your onion. Add it to the roasting carrots. Cook for 5-10 mins or till everything is tender.
4. Scoop the veg into a blender or food processor with 500ml boiling water and your stock cube (or 500ml homemade stock). Chuck in the whole mandarin, skin and all. Start blending, trickling the stock in slowly. Whiz in more water or stock till the soup is as thick or as thin as you like it. Season to taste.
5. Dish up and finish with a drizzle of tamarind over the top.
Shopping List
Add main ingredients to basket
Kitchen Cupboard
Add cupboard ingredients to basket
Ratings
Close
Favourites

Make a list of your favourite things by clicking on the heart. This will come in handy when placing your orders.

Start your favourites list now New to Abel & Cole? Sign up here

Back to the shop
Please enter a nickname for yourself:

Rate