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  • Carrot and tomato soup

    Usually the preserve of winter, when the summer weather turns grey and wet there is nothing better than soup to warm you up. I made this delicious carrot and tomato soup last night, and it was so good I thought I should share it!

    Serves 2

    1 large carrot

    10 cherry tomatoes

    Half a large butternut squash

    1 sweet potato

    2 tbsp coconut oil

    Sea salt

    Black pepper

    2 cloves of garlic

    1 thumb size piece of grated ginger

    1 tsp smoked paprika

    0.5 tsp chilli powder

    750ml vegetable stock (I use Kallo Organic)

    1 tbsp tomato puree

    Preheat the oven to 180 degrees Celsius.

    Peel the sweet potato, carrot and squash, and then chop into chunks and place onto a baking tray with the cherry tomatoes. Drizzle with melted coconut oil and season with salt and pepper. Roast in the oven for around 40 minutes until the vegetables are soft.

    Once the veg is done put it all into a blender with the vegetable stock, garlic, ginger, smoked paprika, chilli and tomato puree and blend until smooth.

    Place the blended soup into a large pan and heat through until hot enough to serve.



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