Roasted Carrot and Sage Soup with Garlic Pittas
By Lisa Faulkner
Published on 03 October 2022
For busy families, this simple Roasted Carrot and Sage Soup with Garlic Pittas is a must. Created by OcadoLife regular Lisa Faulkner, it’s great for when everyone wants to eat at different times – just leave the soup pan on the hob and a stack of pittas by the toaster, and let everyone feed themselves. To get ahead, roast the veg the night before while making Lisa's Sausage, Squash and Sage Traybake. Swap the carrots for other root veg if you like – try parsnips, sweet potato, squash, celeriac or swede. This recipe is part of one shop five meals, look no further for the full collection.Time and servings
1 hrTotal time
4Servings
10 minsPrep time
50 minsCooking time
Ingredients
- 650 g of carrots, peeled and cut into 2cm chunks
- 6 garlic cloves, unpeeled
- 2 tbsp of olive oil (or swap half for soft butter for the breads)
- 2 onions, unpeeled and halved through their equator
- 8 large sage leaves
- 1 vegetable or chicken stock cube
- 2 tsp of flat-leaf parsley
- 50 ml of double cream
- 6 white or wholemeal pitta breads
Method
Step 1
Preheat the oven to 220°C/200°C fan/gas 7; line a roasting tin with a large sheet of baking paper. Add the carrots, garlic and 1 tbsp oil; season and toss. Add the onions, cut-side down; roast for 30 mins.Step 2
Remove the garlic cloves and set aside to cool. Scatter over the sage leaves and roast for 10 mins more.Step 3
Peel the garlic cloves and put 4 of them into a large pan with the roasted carrots and sage, stock cube and 1L water. Scoop the softened onion flesh out of their skins and add them too. Bring to the boil, then reduce the heat a little, cover and cook for 10 mins.Step 4
Using a fork, mash the remaining garlic cloves with the remaining oil (or butter, if using) and the chopped parsley; season. Toast the pittas, brush one side with the garlicky oil/butter and slice.Step 5
Use a hand blender to whizz the soup with half of the cream until smooth. Ladle into bowls, drizzle with the rest of the cream and sprinkle with black pepper. Serve with the garlic pittas.