Soup with Grilled Carrot, Rosemary & Greek Yoghurt 🥕

Written By Emma G.

One of my favourite winter soups made with truly minimal fuss. It’s super fast but also super delicious thanks to this mini secret — grill the carrots + onions beforehand! Add hints of rosemary, greek yoghurt for a smooth texture and voilà! Easy enough to make on a weekday, but also a nice starter for a Christmas dinner 🎄

Ingredients

☐ Carrots (8 big or approx 16 smaller)

☐ 2 White Onions

☐ 2 Garlic cloves (or to taste)

☐ Rosemary (fresh or dried) 2 sticks

☐ Water (1.5 ltr approx)

☐ 1 Vegetable Bouillon

☐ Greek Yoghurt (if you can find strained, meaning thicker, it’s best) Buy a 500 grams pack as we’ll need it both for the soup & serving!

☐ Olive Oil

☐ Salt & Pepper

☐ (Optional) Bread to serve

☐ (Optional) Chilli flakes

KITCHEN EQUIPMENT

☐ 1 oven tray

☐ 1 larger casserole

☐ Hand/Immersion Blender

Process

  1. Before you start, preheat the oven to 180°C degrees in the Fan mode.

  2. SLICING: Slice the carrots into thin pieces. You can simply slice them vertically once in the middle if they are smaller. Dice the garlic and the onion in slices.

  3. GRILL IN THE OVEN:

    • Place parchment paper on a large tray. Arrange the carrots, onions, and garlic on it.

    • Sprinkle them with 2 tbsp. olive oil, salt, pepper, and rosemary.

    • Coom in your preheated oven at 180°C for 35-40 minutes. The carrots should caramelize on the edges and soften slightly in the center, but not melt.

  4. PLACE IN A LARGE CASSEROLE:

    • Remove the veggies from the oven and transfer them into a deep casserole. You can try to grab the parchment paper with caution and slide it into the casserole — the olive oil from your grilled veggies can come in too! You can choose to remove the rosemary before putting them in the casserole, for a lighter taste. I like it though so I let it in!
      CAUTION HERE: if any of the carrots and onions have gotten burnt on the edges, simply cut out the burnt part before putting them in the pot!

    • Sauté your veggies for 1min.

    • Optionally, add any spices. I add some chili flakes to make it a bit spicy.

    • Add water. I add just enough water to cover my veggies cause I like my soup to be thick and dense. If you like it more liquid you can add slightly more water but don’t overdo it.

    • Add the vegetable bouillon.

    • Lower the heat and let it cook for 15 min with the lid half open.

  5. BLEND TIME: Take your casserole out of the stove. Take your hand blender and blend the veggies inside the same casserole! When blended, add 2-3 tablespoons (approx 200 grams) of Greek yoghurt to make it creamier. Blend in low intensity but still get ready for some splashes of soup!

  6. SERVING: Serve on a bowl with some rosemary, some extra greek yoghurt & bread of your choice!

Emma G.