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Roasted Carrot Soup with Five Spice, Curry and Smoked Paprika

Here is a great recipe for a snow day. I insist on local vegetables for my soups whenever possible and this one takes advantage of some sweet gems of carrots from Fagan’s Farm in CBS. This is a very easy, delicious and healthy starter course or a perfect winter day lunch.

5 lbs carrots cut in 1 inch lengths
6 large cloves garlic, unpeeled
3 tbsp olive oil
salt and pepper to season
Toss all of the above together and roast in a single layer on a cookie sheet in a 350 degree oven until the vegetables are fork tender, about 45 minutes. You may need to take the garlic cloves out before this time if they have completely softened.
Transfer the roasted vegetables to a large pot and add
1 tsp Chinese five spice powder
1 tsp ground thyme
1 tsp curry powder
2 tsp smoked paprika
1/2 tsp sea salt
1/2 tsp freshly ground pepper
1  ½ to 2 litres of vegetable stock (low or no sodium is best)
Simmer over medium low heat for about a half hour before pureeing the soup in a standard blender or using and immersion blender. Taste the soup and do a final seasoning with salt and pepper before finishing the soup by adding:
juice of half a lemon
2 tablespooons clover honey
Stir well and serve.
NOTE: The amount of vegetable stock you add to this recipe varies, depending on the size of the vegetables and how thick you prefer your finished soup to be. You can always add more at the end it it is too thick when puréed.

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Sunday 29th of January 2017

We found the 5 Spice flavour a bit strong so we added a little more curry powder and some coriander to offset it. Would probably start with a little less 5 Spice next time, then increase to taste. Don't skip the lemon juice and honey - it finished the soup perfectly. Delicious!

The Bird Cage

Wednesday 9th of March 2011

Hi there,

I just wanted to let you know that I just finished making this and it came out delicious! Absolutely healthy and very comforting on this cold winter night :)

Thank you so much for sharing this recipe :)

Lacey @

Wednesday 9th of February 2011

Looks delish! We'd love for you to share your recipe at!

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