Roast carrot and sweetcorn soup

18 January 2008

Brrr… the weather had taken a turn for the chilly side, on top of constant drizzle that really puts a damper in my mood. All I want all day is some sort of comfort food but coming home, I realised amidst all the crazy working hours, I haven’t been doing too much grocery shopping. Time to improvise again, based on whatever little I have in my fridge.


  • 500g carrot,  peeled, chopped into 1″ chunks
  • 1 medium onion, diced
  • 1 pint of chicken stock
  • 1 small can of sweetcorn, drained
  • some chopped fresh terragon
  • Chinese five spice, celery salt

Heat the oven to 200C and place the carrot chunks on a roasting tray, drizzled with a little olive oil. Roast for approximately 20 minutes. Meanwhile, cut the onion and saute them in some butter in a saucepan over medium heat. Season with a little salt and pepper if wished. Add the chicken stock and then the carrot. Season with terragon, some Chinese five spice and celery salt. Leave to simmer for about 15 minutes. Add sweetcorn and using a hand blender, process the soup to smooth-ish consistencies. Serve with some roasted pepper in olive oil (this come in a jar) if wished.

The use of Chinese five spice in this is rather unconventional, but I just simply wish to experiment with something different. Luckily it works pretty well (uh, I think so anyway). The soup may taste different from the usual carrot and coriander soup variation but I like it.


One Response to “Roast carrot and sweetcorn soup”

  1. Great idea this. It is always difficult to thin of varied things to cook especially for a hungry family and some of the ideas here and elsewhere on your site have given me some great ideas so thak you!

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