Roast carrot soup with pancetta croutons

Roast carrot soup with pancetta croutons

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(13 ratings)

Prep: 15 mins Cook: 1 hr, 5 mins

Easy

Serves 2 with leftovers
A creamy vegetable blend works perfectly with crispy toast dipping soldiers and salty bacon

Nutrition and extra info

  • Freeze soup only

Nutrition: per serving (soup & croutons)

  • kcal828
  • fat57g
  • saturates26g
  • carbs51g
  • sugars34g
  • fibre12g
  • protein28g
  • salt3.1g
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Ingredients

  • 700g carrot, cut into batons
    Carrot

    Carrot

    ka-rot

    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 2 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 4 garlic cloves, skin on
  • few thyme sprigs, plus extra to garnish

    Thyme

    This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…

  • small knob of butter
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 2 onions, finely chopped
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 700ml chicken stock, made up with 1 cube
  • 6 tbsp double cream

For the croutons

  • 6 slices pancetta
    Pancetta

    Pancetta

    pan-chet-ah

    Pancetta is Italian cured pork belly - the equivalent of streaky bacon. It has a deep, strong,…

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

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

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.

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Comments, questions and tips

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ruthiebabe
1st Apr, 2016
3.8
Forgot to say, I used a stick blender, didn't bother to sieve it and it was a great texture.
ruthiebabe
1st Apr, 2016
3.8
Having become a bit bored with my usual indian-spiced soups, I decided to try this one - Wow! It's yum! The calorie count scared me a bit, so made some healthy tweeks: I only used half a tablespoon of oil, and a scant 10g of 'butter spread', after reading other peoples comments I went with only 1 garlic clove, used roughly 1 tsp dried tyme and only 1 large onion. Also agree with others about the stock, and upped it to about 1 ltr. Used 4 tbsp half fat creme fraiche instead of cream. Sadly, I also omitted the croutons.... Still think it produced a fabulous soup - oh, it made us four very generous portions at around 200cals per portion - result!
dishymummy
18th Jan, 2016
700ml of stock is really not enough. It needs at least 1 litre if not more. I was scared it would taste bland as a consequence of adding a lot more water but it actually tasted very nice. The sieving was a real messy faff and took a bit of effort to work the soup through the sieve but the consisrency was better as a result. Not sure I'd make again for a quick lunch but it could be made in advance for a dinner party starter.
ChefKittyKibbles's picture
ChefKittyKibbles
10th Sep, 2015
5.05
I followed the recipe exactly, except for using lactose free butter and cream. I used a normal blender as I don't own a hand one, and I also added a small dash of nutmeg at the end. I don't know how something so simple tasted so good! It is a perfect soup for autumn and winter evenings. I loved the roasted flavour of the carrots and garlic, that is what made it stand out! Also my whole family was fond of the croutons and the only complaint was that I didn't make enough of them. Next time, I will make a whole baking sheet full of them!
liznfil
11th Nov, 2014
3.8
Lovely flavour. Used a liquidisor not a hand blender so no need to sieve. Far too thick for my tast so added more stock after blending.
gill.brownell@n...
22nd Mar, 2014
Made this for a ladies lunch. All were extremely impressed.
alisonsarah
24th Feb, 2013
4.05
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
24th Feb, 2013
4.05
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
19th Feb, 2013
5.05
Very yummy
cara77
6th Feb, 2013
4.05
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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