Roasted carrot and mascarpone soup

This is a delicious way of using up all those spare carrots left over! Just watch out because this soup STAINS! In fact- most orange coloured veg seems to be a nightmare to wash off clothes!! I insist my 3 year old wears a painting apron when she eats this one!! Lol


6 medium- large carrots

Olive oil

1 onion

2 sticks of celery

1 leek (just the white part)

2 cloves of garlic

1/2 a red chilli

1 medium sized potato

Butter or oil

2 pints of vegetable stock

Salt and pepper

3 large tablespoons of mascarpone 

Chives to garnish

Peel the carrots and cut into large chunks

Put the carrots into a roasting tray and drizzle a little olive oil over them. Pop into the oven at 180 degrees for 40mins

Meanwhile dice the onions, peel and chop the potato into small cubes, slice the leek (white part only) and the celery. Finely chop the garlic and the chilli.

Melt some butter or oil in a large pan

Tip in all of the veg you’ve just prepared. Cook on a low-medium heat for 5-8mins until the onions are soft.

Pour in the stock, bring to the boil then reduce to a simmer for 15mins until the potato is soft.

Once the carrots are cooked add these to the pan and simmer for another 5mins

Blend everything together

Add 3 good tablespoons of mascarpone (or more if you like!) and a little salt and pepper.

Serve with some chopped chives on top.

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