Roast carrot soup with pancetta croutons

Roast carrot soup with pancetta croutons

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

Difficulty and servings

Easy

Serves 2 with leftovers

Preparation and cooking times

Preparation time

Prep 15 mins

Cook time

Cook 1 hr 5 mins

Freezable

Freeze soup only

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.

PER SERVING (SOUP & CROUTONS)

828 kcalories, protein 28g, carbohydrate 51g, fat 57 g, saturated fat 26g, fibre 12g, sugar 34g, salt 3.1 g

Recipe from Good Food magazine, January 2013.

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Latest comments and suggestions

  • Binder photo amy search4ahotel.com

    09 January 2013

    amy search4ahotel.com rated and commented on this recipe

    4 stars

    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.

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  • Binder photo Margaret L

    09 January 2013

    Margaret L commented on this recipe

    Are you sure there are 828 kcals in this soup?

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  • Binder photo JussyMoo

    09 January 2013

    JussyMoo commented on this recipe

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

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  • Binder photo FatMrsGeorge

    09 January 2013

    FatMrsGeorge commented on this recipe

    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 !

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  • Binder photo Ann - Spain

    09 January 2013

    Ann - Spain rated and commented on this recipe

    4 stars

    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.

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  • Binder photo Itine

    09 January 2013

    Itine commented on this recipe

    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.

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  • Binder photo judy

    11 January 2013

    judy rated and commented on this recipe

    5 stars

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

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  • Binder photo JohnBromley

    15 January 2013

    JohnBromley commented on this recipe

    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.

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  • Binder photo Cara

    06 February 2013

    Cara rated and commented on this recipe

    4 stars

    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).

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  • Binder photo Cara

    06 February 2013

    Cara commented on this recipe

    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).

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  • Binder photo Brookymum

    19 February 2013

    Brookymum rated and commented on this recipe

    5 stars

    Very yummy

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  • Binder photo AlisonSarah

    24 February 2013

    AlisonSarah rated and commented on this recipe

    4 stars

    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.

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  • Binder photo AlisonSarah

    24 February 2013

    AlisonSarah commented on this recipe

    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.

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Difficulty and servings

Easy

Serves 2 with leftovers

Preparation and cooking times

Preparation time

Prep 15 mins

Cook time

Cook 1 hr 5 mins

Freezable

Freeze soup only

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
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PER SERVING (SOUP & CROUTONS)

828 kcalories, protein 28g, carbohydrate 51g, fat 57 g, saturated fat 26g, fibre 12g, sugar 34g, salt 3.1 g

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