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🍲 Roasted Carrot Soup with Fresh Apple-Cucumber Salsa

349 kcal · 30 min · 4 servings

Ingredients

• carrots with greens 1 kg
• onions, yellow 1 pc
• garlic cloves 2 pc
• olive oil 1 tbsp
• salt pinch
• vegetable broth 400 ml
• ajvar 2 tbsp
• orange juice 100 ml
• cucumbers 1 pc
• apples, green 1 pc
• chili pepper mix 1 pc
• pesto alla genovese 2 tbsp
• pepper, mixed pinch
• baguette 1 pc
• whipping cream 100 ml

Instructions

1. 1. Peel the carrots and cut them into coarse cubes.
2. 2. Halve the onion and remove the skin.
3. 3. Peel the garlic cloves.
4. 4. Preheat the oven to 200 degrees Celsius with top and bottom heat.
5. 5. Line a baking tray with baking paper.
6. 6. Spread the carrots, onions, and garlic evenly on the tray.
7. 7. Drizzle the vegetables with one tablespoon of olive oil.
8. 8. Sprinkle a pinch of salt over the vegetables.
9. 9. Roast the vegetables in the oven for about 35 minutes until golden brown.
10. 10. Bring the vegetable broth to a boil in a pot.
11. 11. Stir in the ajvar (roasted pepper spread) and orange juice.
12. 12. Add the roasted oven vegetables to the pot.
13. 13. Blend the soup until smooth and creamy using a hand blender.
14. 14. Wash the cucumber, apple, and pepper and pat them dry.
15. 15. Quarter the apple and remove the core.
16. 16. Cut the apple into small cubes.
17. 17. Cut the cucumber into small cubes as well.
18. 18. Finely chop the pepper.
19. 19. Mix the fruit and vegetables in a bowl with pesto.
20. 20. Season the salsa with salt and pepper to taste.
21. 21. Slice the baguette.
22. 22. Toast the baguette slices in the oven until golden brown.
23. 23. Serve the soup with a dollop of whipping cream.
24. 24. Top with the apple-cucumber salsa.
25. 25. Serve the soup with the toasted baguette.

Nutrition per serving

• kcal: 349
• Protein: 4 g · Fett/Fat: 23 g · Carbs: 33 g