Name: Roast carrot soup with pancetta croutons
Prep time: 15 min
Cook time: 1 h 5 min
Total time: 1 h 20 min
Yield: Serves 2 with leftovers
Cuisine: British
Ingredients: 700g carrot 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; 6 slices pancetta; 2 thick slices rustic bread cut into soldiers (we used sourdough); drizzle olive oil

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Roast carrot soup with pancetta croutons

Roast carrot soup with pancetta croutons

Good Food team

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Serves 2 with leftovers

Easy

Prep: 15 mins

Cook: 1 hr and 5 mins

A star rating of 4.3 out of 5.15 ratingsRate

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

Freezable (Freeze soup only)

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Ingredients

Nutrition

Units:

MetricUS

700g carrot

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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Nutrition: per serving (soup & croutons)

kcal828
fat57g
saturates26g
carbs51g
sugars34g
fibre12g
protein28g
salt3.1g

Method

step 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.
step 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.
step 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.
step 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

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A star rating of 4.3 out of 5.15 ratings

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