Roast carrot soup with pancetta croutons

Roast carrot soup with pancetta croutons

  • 1
  • 2
  • 3
  • 4
  • 5
(7 ratings)

By

Magazine subscription – 3 issues for £3

Cooking time

Prep: 15 mins Cook: 1 hr, 5 mins

Skill level

Easy

Servings

Serves 2 with leftovers

A creamy vegetable blend works perfectly with crispy toast dipping soldiers and salty bacon

Nutrition and extra info

Additional info

  • Freeze soup only
Nutrition info

Nutrition per serving (soup & croutons)

kcalories
828
protein
28g
carbs
51g
fat
57g
saturates
26g
fibre
12g
sugar
34g
salt
3.1g

Ingredients

  • 700g carrots, cut into batons
  • 2 tbsp olive oil
  • 4 garlic cloves, skin on
  • few thyme sprigs, plus extra to garnish
  • small knob of butter
  • 2 onions, finely chopped
  • 700ml chicken stock, made up with 1 cube
  • 6 tbsp double cream

For the croutons

  • 6 slices pancetta
  • 2 thick slices rustic bread, cut into soldiers (we used sourdough)
  • drizzle olive oil

Buy Ingredients

Buy the ingredients for this recipe now via:

Want to know how this works? Read all about it here.

Method

  1. Heat oven to 200C/180C fan/gas 6. Put the carrots, half the oil, the garlic and thyme in a roasting tin. Season and toss everything together. Pop in the oven and roast for 45-50 mins, or until tender and beginning to turn golden.
  2. Meanwhile, heat the remaining oil and butter in a large saucepan. Tip in the onions and cook over a low heat for 10 mins until soft. When the carrots are done, remove from the oven. Squeeze the soft roasted garlic cloves out of their skins and pop in the saucepan. Tip in the carrots and discard any woody thyme stalks. Pour over the stock, bring to the boil, then simmer for 10 mins.
  3. To make the croutons, wrap the pancetta around the soldiers, leaving the ends of the bread exposed. Put on a baking tray, drizzle with a little oil and grind over some black pepper. Bake for 10 mins until the pancetta and bread edges are crisp. Drain on kitchen paper.
  4. While the croutons are cooking, blitz the soup with a hand blender, then sieve into a clean saucepan, pressing to get as much liquid through as possible. Add 5 tbsp of the cream, heat through and season. Adjust the thickness with a little water, if you like. You can chill the soup for up to 1 day at this point, or freeze for 2 months. Reheat before serving. Serve drizzled with the remaining cream and garnished with thyme, with the croutons.

Recipe from Good Food magazine, January 2013

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments

Show comments
gill.brownell@ntlworld.com's picture

Made this for a ladies lunch. All were extremely impressed.

alisonsarah's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Very tasty soup, but I only used two garlic cloves because four would have killed me. I also used half fat creme fraiche to knock the calorie count down a bit! I didn't sieve the soup, just gave it a big blitz with the hand blender and it turned out just fine.

alisonsarah's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Very tasty soup, but I only used two garlic cloves because four would have killed me. I also used half fat creme fraiche to knock the calorie count down a bit! I didn't sieve the soup, just gave it a big blitz with the hand blender and it turned out just fine.

shell-mcmillan's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Very yummy

cara77's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Really enjoyed this. Modified to make it healthier; no crouton, butter and cream and only two teaspoons of oil. I did add 500ml of whole milk and some extra water. Next time will only add 2 cloves of garlic. Didn't bother sieving. Fitness pal makes that 293kcal for each large serving (3 servings in total).

cara77's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Really enjoyed this. Modified to make it healthier; no crouton, butter and cream and only two teaspoons of oil. I did add 500ml of whole milk and some extra water. Next time will only add 2 cloves of garlic. Didn't bother sieving. Fitness pal makes that 293kcal for each large serving (3 servings in total).

thaifavourite's picture

I have started to use Low fat sour cream when a recipe says use double cream or any cream. For me low fat sour cream works just as well. Especially in soups or sauces.

jtollit's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Agree it does not need sieving. I used a little creme fraiche. Really good.

taylorchristinej's picture

I thought it was an error too...until I calculated calories in My Fitness Pal. Assuming a knob of butter is a tablespoon, then the soup alone is 460 calories! Can easily add on another 368 with oodles of sourdough and pancetta.

jaymin10's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Lovely soup (I only used 2 garlic cloves). I agree with other member, no need to sieve, just blend with hand blender, then add cream.

fatmrsgeorge's picture

Oil, butter, pancetta and double cream. yep. 828 calories. However it is delicious without all that gunk and some roasted tomatoes added just because they were there. Also I would not put through a sieve as I like all the goodness kept in. Texture is luvly. I normally find carrot soup thin and uninspiring but the roasting makes great flavour.Yum yum and cheap too !

jtipler's picture

I was thinking the same thing 823 kCals for a bowl of carrot soup ????

maggie-mae's picture

Are you sure there are 828 kcals in this soup?

amy_natalia's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Overall this dish had a lovely taste but was a little heavy on the garlic for my own taste, I put 3 of the 4 cloves in and would have preferred perhaps only 1 or 2. The sieving of the soup was the hardest part but did give it a lovely smooth texture. The stock quantity I found to be perfect as I prefer my soups to be a little thicker than thinner.

The pancetta croutons were very tasty dipped in. I eat quite a lot of soups as my main meal but found that I would enjoy this more as a starter and have a smaller portion.

Questions

Tips