Carrot soup is one of those potent recipes that surprise everyone. The vegetables are cut into the oven with a mix of spices. Then, just hit the blender with hot water and you’re ready for dinner! Serve with natural yogurt and toasted sunflower seed.


4 carrots

1 celery stalk (without leaves)

2 onions

4 cloves of garlic

½ teaspoon of cumin

½ teaspoon of turmeric

3 tablespoons of olive oil

2 tablespoons of chilled butter

3 cups of hot water


Sunflower seeds to serve

Natural yogurt without sugar to serve

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Preheat the oven to 220 ºC (high temperature).

Wash and peel the carrots. Cut each carrot diagonally, into 2 cm thick slices.

Peel, discard the tip of the root and cut each of the onions into 6 segments. Wash, dry and cut the celery stalk into 2 cm pieces.

Peel and keep the garlic cloves whole.

In a large baking dish, place the cut vegetables, drizzle with olive oil and season with cumin, turmeric, salt to taste. Mix well with your hands to wrap all the pieces in the seasoning and distribute the vegetables on the baking sheet – the more spaced they are, the more golden they become.

Bake for about 40 minutes, or until the vegetables are golden brown – half the time, turn the vegetables over with a spatula to brown them evenly.

Meanwhile, bring a kettle with a little more than 3 cups (tea) of water over medium heat to heat.
Remove the roasting pan from the oven and transfer the roasted vegetables to the blender.

Add 3 cups (tea) of hot water and beat well until smooth.

Attention: hold the lid of the blender firmly with a dish towel to prevent hot steam from ejecting the lid.

Add the chilled butter and beat again – in addition to adding flavor, the butter makes the soup more velvety. If you prefer a more liquid soup, add hot water little by little, until you reach the desired consistency.

Taste and adjust the salt. Serve next with yogurt (fluid or creamy) and sunflower seeds toasted to taste.

NOTE: If your blender is small, blend the soup in two stages.


To add another layer of texture and flavor, bake an extra carrot along with the vegetables to use in the decoration of the dish. Peel and cut the carrot into 1.5 cm half-moons, transfer to the pan and drizzle with a little olive oil – remember to leave the half-moons separate from the other vegetables in the pan to make it easier to use later.


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