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Spanish Roasted Carrot & Tomato Soup

Spanish Roasted Carrot & Tomato Soup
Recipe By: 
Everyday Delicious Kitchen
everydaydelicious.com.au [1]
Prep Time: 
15 MINS
Cook Time: 
1 HOUR 15 MINS
Serves: 
4

Spanish Roasted Carrot & Tomato Soup

Ingredients
  • 1 kg carrots, peeled and roughly chopped
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon cumin
  • 2 tablespoons olive oil
  • 1 kg tomatoes, halved and de-seeded
  • 1 large onion, cut into quarters
  • 1 teaspoon smoked paprika, extra
  • Salt and freshly ground black pepper, to taste
  • 4 cloves garlic, sliced
  • 3 cups vegetable stock
  • 250ml PHILADELPHIA Light Cream for Cooking
  • 1 teaspoon sugar
  • 1 chorizo sausage, sliced, fried until crisp and drained, for garnish
  • Coriander leaves, for garnish


Method
  1. COMBINE the carrots, paprika, cumin and half of the oil and toss well. Place on a paper lined baking tray and bake in a hot oven 200°C for 30 minutes
  2. ARRANGE the tomatoes and onion cut side up on a paper lined baking tray then drizzle with remaining oil and sprinkle with extra paprika, seasonings and garlic slices
  3. PLACE into the oven with carrots and bake for a further 20 minutes or until tomatoes are softened and carrots are tender
  4. COMBINE the roasted vegetables and juices in a saucepan with the stock and bring to the boil. Reduce heat and simmer for 20 minutes
  5. COOL slightly then transfer to a food processor. Process until smooth then return to the saucepan. Stir in the PHILLY and sugar and simmer for a further 5 minutes or until heated through. Season to taste
  6. LADLE into serving bowls and garnish with the chorizo and coriander. Serve immediately


Tips & Hints
  1. A little extra stock may be needed if the soup is too thick.

Links
[1] http://everydaydelicious.com.au