Pepper’s Spicy Roast Carrot Soup with Crispy Potato Croûtons Recipe!

Hi there,

I don’t know how the weather is for you where ever you are in the world but for us in the West Midlands of England things are extremely cold and windy.
We’ve even had snow recently and nope, I can’t say I want to build a snowman.

So to try and remedy the frozen stiff bones that usually accompany such weather I have created a soup.

This soup is a mix of simple cheap carrots, I used baby but you can use any carrots, just adjust your sugar amount since baby carrots are usually sweeter, and simple spices and seasonings.

The spices add to the carrots, rather than disguising them and makes it even more warming and stuffy nose busting!

If you like things really spicy add more than specified.
I’m not much of a spice nut and like my food not burning a hole in my mouth!

For an extra filling topping I created some crispy potato croûtons, they do go soft, rather than crisp, fast though so add them at the last minute!

Pepper's Spicy Carrot Soup with Crispy Potato Crutons

Pepper’s Spicy Roast Carrot Soup with Crispy Potato Croûtons
Makes 2 large bowls

400g baby carrots, topped, tailed & large ones cut in half
500ml water
large pinch of mild chilli powder
small pinch of cayenne pepper
1 teaspoon granulated sugar or to taste
salt & pepper
1 medium potato, peeled and cut into small chunks
Vegetable oil as needed


Heat the oven to 180oc.
On a large baking tray add the carrots to one side and potato to the other, drizzle over vegetable oil and add salt & pepper.

After about 25 minutes, take the potato pieces which should now be golden, crisp and cooked through out of the oven, leaving the carrots in for another 5 minutes.

When the carrots are roasted and cooked all the way through, place them in a blender adding some of the 500ml water to create a purée.

Place the purée in a large saucepan.
Add in the water, along with the chilli powder, Cayenne, sugar and seasoning to taste.

Simmer gently until the soup has become thickened to your liking.

While simmering, put the potatoes back on the tray and into the turned off oven while still warm.

When the soup is ready, drop in your potato croûtons and serve right away!

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