Fridge Friend Recipes
Roasted Tomato and Carrot Soup recipe
A smooth, warming soup built on sweet roasted carrots and tomatoes with a clean lemon finish.
50 min · Easy · British Jump to method
Ingredients
- 400g Carrots
- 300g Tomatoes
- 1 Lemon
- 600ml Water
- 1 tbsp Oil
- to taste Salt
- to taste Black Pepper
| Nutrition | Per serving |
|---|---|
| Calories | 90 kcal |
| Protein | 1.7 g |
| Carbohydrates | 13.8 g |
| Fat | 3.7 g |
| Saturated fat | 0.5 g |
| Fibre | 3.9 g |
| Sugar | 6.8 g |
| Sodium | 150 mg |
Why this works
A light, vegetable-based soup that is low in calories and saturated fat, with a good dose of beta-carotene and vitamin C.
Beta-carotene from carrots. Carrots provide beta-carotene, which the body can convert to vitamin A for eye and immune health.
Vitamin C from tomatoes and lemon. Tomatoes and lemon contribute vitamin C, supporting immune function and iron absorption.
Low sodium only if lightly seasoned. The soup is naturally low in sodium, but added salt can quickly raise it.
Method
- Preheat the oven to 200°C (Fan 180°C, 392°F, Gas Mark 6).
- Chop the carrots and tomatoes, then roast them with oil for 25 minutes until well coloured.
- Tip the roasted vegetables into a saucepan with water and simmer for 10 minutes.
- Blend until smooth, then season with salt, black pepper and lemon juice.
- Serve hot.
Make it even more fancy
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