Roasted Purple Carrot Soup

Making soup needn't be complicated or time consuming, which is why I love this warming autumnal soup. Not only is it amazingly simple to make, it's also packed full of nutrients, including anthocyanins found in the purple carrots. These not only give the soup its beautiful rich purple colour, but provide the body with power anti-inflammatory and antioxidant support.


5 purple carrots

1 small sweet potato

1 celery stalk

1 peeled red onion

2 peeled garlic cloves

1 cube of vegetable stock mixed in 500ml boiling water

Optional seasoning ideas - salt & pepper, fresh mint, or chilli flakes

METHOD Preheat oven to 180 degrees

Drizzle olive oil over the vegetables and roast for 30 minutes

Remove vegetables from the oven and leave to cool for 10 minutes

Add vegetables to blender and slowly pour in stock

Blend thoroughly, adding in extra water until desired consistency is achieved