Roasted Carrot Soup with Toasted Fennel Seed Flatbread

July 28, 2011


Sometimes I feel for the humble carrot, the perennial bridesmaid of the vegetable world, never the centre of attention and always the backup singer or the support act. Don’t get me wrong, its presence is always valuable and needed but it just doesn’t have the same star quality as others. In my world anyway. But at least it’s not alone in the shadows; the poor celery comes off way worse in the popularity stakes don’t you think? 
I should really stop role playing psych 101 with my vegetables…

So somehow, little ol’ me ended up with kilos of carrots. I could’ve churned out a hip-bursting amount of carrot cake but I was in a mood for something a little more, wholesome? I’ve never made carrot the star in any of my soup ensembles but with my crisper overflowing, it was the perfect time to put it in the spotlight. Especially when I had this recipe bookmarked for ages.

As with a lot of my soups, roasting the veges first is important to bring out the natural caramelised sweetness. Oh and that toasted flatbread? Awesome, especially with the subtle sweet aniseed flavour of the fennel seeds amongst flakes of pink sea salt. I’ve been toasting up the rest of my batch of flatbreads to a earth-shattering crisp with different flavours like smokey paprika and cayenne pepper. It makes a great snack in a pinch when a bag of chips is nowhere to be seen.

I still adore my hearty winter food especially soups like these but there was something about it that screamed freshness, which might explain the slightly more Spring-like mood in the photos here. Or perhaps I’m just itching for September to roll around. Either way, this has put me in a fine frolicking mood.

 

Roasted Carrot Soup with Toasted Fennel Seed Flatbread


(Serves 4)

Ingredients

1kg of carrots
A few sprigs of thyme
1 large brown onion, finely chopped
4 cloves garlic, peeled and chopped
1 tsp ground fennel
1 tsp ground cumin
1/2 tsp ground coriander
1.25 litre of vegetable stock

2-3 large slices of flatbread (or Lebanese bread)
Olive oil
Sea salt and freshly cracked black pepper
Fennel seeds

Sour cream or crème fraiche to serve
Parsley

Method

Preheat oven to 220°C and line a roasting tray with baking paper. Roughly peel (optional) and chop carrots into 2cm chunks and place them in the tray. Drizzle over about 2 tablespoons (30ml) of olive oil, sea salt and freshly cracked black pepper and toss to coat. Scatter over sprigs of thyme and bake for about 45 minutes until carrots are golden and tender. Remove from oven and set aside.

To make the flatbread ‘crackers’, brush the bread with olive oil and scatter over some fennel seeds, sea salt flakes and cracked pepper to taste. Place it on a baking tray and toast in the oven for 5 minutes or until golden and crispy. Remove from oven, allow to cool and break into pieces.

In a pot over medium high, heat up another 2 tablespoons of olive oil and tip in the chopped onions and garlic. Sauté for about 5 minutes until vegetables have softened and started to colour.

Add the ground spices and stir through. Cook for a minute until fragrant.

Add the stock and bring to a simmer. Add the roasted carrots and simmer for about 5-10 minutes.

In two batches, purée the soup in a blender until completely pulverised. Tip back into a clean pot and warm through. Check the seasoning and adjust to taste with salt and pepper. Feel free to use a hand blender if you wish but personally I prefer the blender to get the soup as smooth as possible.

Serve soup warm with a dollop of sour cream or creme fraiche, torn parsley leaves and toasted flatbread.


Print this recipe


Adapted from Gourmet Traveller

 

{ 31 comments… read them below or add one }

betty August 3, 2011 at 09:51

this looks heaps good karen yum

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mademoiselle délicieuse July 31, 2011 at 16:19

Loving the new layout and the clean and bright photos! Miss the mention of frolicking in the subtitle though…heheh =p

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Citrus and Candy August 1, 2011 at 23:27

Lol Rita, who knows… frolicking might make its way back into the blog somehow ;P

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Heidi @ Food Doodles July 31, 2011 at 07:51

I love that color of orange! It’s beautiful. I can’t wait for cooler weather to make more things like this. I especially love the thyme :)

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Citrus and Candy August 1, 2011 at 23:28

Hi Heidi, yay thyme is my absolute favourite too. I’m looking forward to Spring but I admit I’m going to miss winter foods such as thick soups :(

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Kulsum at JourneyKitchen July 30, 2011 at 17:03

That looks GOOD! Thanks for sharing

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Citrus and Candy August 1, 2011 at 23:28

You’re welcome! :D

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Sneh | Cook Republic July 29, 2011 at 14:42

Beautiful soup .. so vibrant!! Love how your website looks .. good enough to eat!

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Citrus and Candy August 1, 2011 at 23:29

Aww thanks so much Sneh!

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Gastronomy Gal July 29, 2011 at 14:36

fuck your photos are great. Sorry for the profanity but seriously.

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Citrus and Candy July 29, 2011 at 15:24

Lol I love your style :) Thanks so much Eliza xx

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Maxime July 29, 2011 at 12:52

Nice take on potage crecy, I’ll try roasting the carrots next. The classic ask for brown beef stock… you might wanna try it.

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Citrus and Candy August 1, 2011 at 23:30

Hi Maxime, thanks for the tip! I can only imagine how much better it would be with brown stock :)

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Nicole @cookingafterfive July 29, 2011 at 11:30

Looks like a satisfying soup, especially with the flatbread crackers.

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Citrus and Candy August 1, 2011 at 23:30

Thanks Nicole! :D

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Hayley Daen July 29, 2011 at 11:07

oh man. I’m seriously drooling. I’ve been compiling soup recipes for the fall, and this just went in my section for root vegetables. unbelievably excited to try this

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Citrus and Candy August 1, 2011 at 23:31

Hi Hayley! I like the way you work, next year I think I might compile soup recipes too! I hope you enjoy it :)

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Valerie July 28, 2011 at 23:13

You have such beautiful pictures… and this soup makes me dribble!

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Citrus and Candy August 1, 2011 at 23:31

Thanks so much Valerie :)

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Phuoc'n Delicious July 28, 2011 at 18:56

Nice new look! I can do with some soup right about now.

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Citrus and Candy August 1, 2011 at 23:31

Aww cheers Phuoc! :D

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Christine July 28, 2011 at 14:43

looks like a nice refreshing change from ole pumpkin soup.. and great pairing with the yummy flatbread!

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Citrus and Candy August 1, 2011 at 23:32

Hi Christine, that flatbread was so moreish! This soup is def the perfect way to use up carrots, which I always seem to accumulate lol.

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Wendy Stephens July 28, 2011 at 14:29

I’ve been looking for a carrot soup recipe and finally one that grabs me! thanks W

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Citrus and Candy August 1, 2011 at 23:33

Oh cool! Glad to help :) Thanks so much Wendy!

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Keely aka The Richest Girl in Bondi July 28, 2011 at 14:18

I’m in the same situation – carrots everywhere! But this recipe looks like a great solution. I’ve never had a carrot soup but it sounds divine (as long as it’s with the crispy flatbread as well!). Do you think brussel sprouts cry themselves to sleep at night?

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Citrus and Candy August 1, 2011 at 23:34

Hahaha Keely, I imagine the brussel sprouts would be sitting in a dark corner, angry at the world and muttering to itself about not being liked ;)

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Steph July 28, 2011 at 09:07

Loving the colours in these photos :) That flatbread looks invitingly crisp, wish I could be snacking on some right now with a big bowl of that soup!

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Citrus and Candy August 1, 2011 at 23:36

Thannnnks Steph :D

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leaf (the indolent cook) July 28, 2011 at 08:30

I’m all for carrot soup! That toasted bread looks mighty fine, too!

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Citrus and Candy August 1, 2011 at 23:36

Thanks so much! I’m thrilled that I have another delicious way to get rid of surplus carrots lol.

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