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+ servings
Easy Carrot Soup

Roasted Black Carrot Soup with Feta & Almonds

Prep Time 10 mins
Cook Time 40 mins
Total Time 50 mins
Course soups stews
Cuisine global vegetarian
Servings 2 people


For Roasting the carrots

  • 3-4 Black carrots 250 gm approx
  • 1 small onion
  • 5-6 cloves garlic
  • 1 tbsp olive oil
  • 1 tsp chilli flakes
  • 4-5 leaves basil
  • Salt to taste

For garnishing

  • 1/4 cup feta cheese or more
  • 1/4 cup toasted almonds roughly chopped
  • microgreens or chopped parsley

For soup grinding

  • 1 cup vegetable stock or water


  • Peel and roughly chop the black carrots, add garlic, chilli flakes, salt and olive oil and rub it mixed. In a preheated oven at 200C, grill them for around 20 minutes till tender.
  • In a blender with heat friendly grinding, puree the carrots with a little vegetable stock till smooth. If you don't have a heat friendly mixer, cool the carrots somewhat and then grind. We like our soups thick and don't mind a bit of texture, if you want it super smooth, filter at this stage.
  • In a heavy bottom pan, add the pureed carrots, water/vegetable stock and bring to boil. Adjust the thickness by adding more liquid or boiling till it is thick enough for you.
  • Served garnished with toasted almonds, generous amount of feta cheese and microgreens/parsley.
Tried this recipe?Let us know how it was!