I’m definitely more friendly with soups these days. I ditched my cold salads and waved them ”good bye”, stocked my pantry with warming spices, favourite pulses and veg!Lots of veg! I know how most people feel about Autumn but I quite like it(except for those really windy and rainy days-go away!). Autumn is full of awesome flavours and it’s got the best vegetable in a year, so I’m going to make the most of them.

I’m a fanatical carrot eater.Do you know anyone craving raw carrots dipped in cashew nut butter at 11 p.m.? Well, you know now 🙂  It is very likely that in my previous life I was a rabbit!I could’ve also been a squirrel considering the amount of nuts I scoff! But surprisingly I’ve never made or even sample carrot soup.Of course it was until recently….I was looking for some inspiration on my pinterest page and it turned out everyone was making carrot soup so I thought I must give it a try! This soup was created basing on this fantastic recipe 🙂 Just added some tomatoes and nstural yoghurt from myself and decided not to roast chickpeas(I had a lazy day!). I have also used parsley leaves instead of sage and there is no almonds in my version. The colour of this soup will make you smile!It’s just insanely orange!Definitely the most beautiful soup I’ve ever seen 🙂

IMG_5537 z nazwą

IMG_0035 z napisem

IMG_0015 z napisem-horz


MAKES 6 portions


1 kg/2lb carrots
5 medium sized vine tomatoes
6 tablespoons unsalted butter
1 litre/4 cups vegetable broth or water(water is honestly fine)
medium sized onion, chopped
salt and pepper, freshly grounded

150g/1 cup chickpeas, cooked
2 tablespoons of butter
3 garlic cloves, crushed
handful of fresh parsley leaves, chopped
salt and pepper, freshly grounded

natural yoghurt-spoonful for each bowl


1.Heat oven to 190C/375F
2.Melt 3 tablespoons of butter in a small pan.Peel carrots if necessary, cut them lengthwise in quarters.Place them on a baking tray with tomatoes and season with salt and pepper. Bake for around 30 minutes.
3. In a meantime, cook the onion with 3 tablespoons of butter until soft and transculent.
4.Transfer roasted carrots, tomatoes(with no skin) and cooked onions to the blender and pour over water or broth.You can also blend it all in a pan using a hand blender.Blend it until smooth.
5.Melt 2 tablespoons of butter in a frying pan,add garlic, parsley leaves and chickpeas. Season with a little salt and pepper.Fry lightly for couple of minutes and put aside.
6.Divide soup evenly among bowls,add spoonful of yoghurt in each bowl and garnish with  chickpeas and fresh parsley leaves.

Hope you like it xxx
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16 komentarzy

  1. Sarah

    17/10/2014 at 15:47

    Bea! You’re pictures are inspiring! What a great recipe! I love what you’re doing girl – keep up the good work, it’s brilliant!:)


    • Bea

      17/10/2014 at 21:54

      Thank you Sarah for your lovely words!They mean a lot to me 🙂 Thanks!


  2. Lucy Parissi

    17/10/2014 at 16:08

    Thanks for stopping by Supergolden Bakes I am so happy to have discovered your beautiful blog! I see I have some recipes to catch up on… This soup is gorgeous by the way – pinned!

    PS: If you fancy it, you can link your recipes to a weekly link party I have on my blog (CookBlogShare –


    • Bea

      17/10/2014 at 21:52

      Thanks Lucy!Yes I will do 🙂


  3. Thalia @ butter and brioche

    19/10/2014 at 09:55

    I love making soup this time of year and always am looking for new and delicious recipes to try. Thanks for sharing this roasted carrot and tomato soup.. I definitely will be making it!


    • Bea

      19/10/2014 at 12:08

      Thank you Thalia. Hope you’ll enjoy this one! 🙂


  4. Marla Meridith

    19/10/2014 at 12:33

    This soup looks amazing!


    • Bea

      19/10/2014 at 12:35

      Thank you 🙂 🙂 🙂


  5. nicole (

    19/10/2014 at 13:40

    The soup looks great and the styling and composition of the photos is so beautiful.


    • Bea

      19/10/2014 at 13:54

      Thank you Nicole for your lovely words 🙂


  6. Nicky @ Kitchen Sanctuary

    19/10/2014 at 16:42

    Just found you from foodgawker. Great looking soup and gorgeous photos Bea!


    • Bea

      19/10/2014 at 18:47

      Thank you Nicky!!! 🙂


  7. Kelsey

    19/10/2014 at 19:23

    I love a roasted anything soup and this sounds easy enough. Thanks for the recipe!


    • Bea

      19/10/2014 at 20:49

      Yes it really is easy.Thanks for stopping by! 🙂


  8. Caroline

    19/10/2014 at 20:29

    Such a beautiful soup! I love that you roast the vegetables first. Lovely recipe!


    • Bea

      19/10/2014 at 20:50

      Thank you Caroline.Sending big hugs xxx 🙂


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