Easy

Roasted carrot soup with baby broad beans and yoghurt

Name: Roasted carrot soup with baby broad beans and yoghurt
Prep time: 20 min
Cook time: 55 min
Total time: 75 min
Yield: 4 servings
Cuisine: Spanish
Ingredients: 650 g Carrot; 150 g Fresh broad beans (shelled); 12 g Garlic (6 g roasting and 6 g saucepan); 180 g Onion; 50 g Celery; 30 g Natural yoghurt; 75 ml Extra virgin olive oil (30 ml roasting, 30 ml soup and 15 ml beans); 10 ml Vinegar; 800 ml Water (adjust to cover); 0.3 g Cumin; 3 g Parsley; 2 g Salt

Total time1 h 15 min Preparation and possible waiting 20 min · Cooking 55 min

Preparation and possible waiting: 20 min · Cooking: 55 min

Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.

Servings4

Allergens

Milk: Ingredient to check: Natural yoghurt. Celery: Ingredient to check: Celery. Sulphites: check label: Ingredient to check: Vinegar. Indicative information from the listed ingredients, not a complete allergy assessment. Check all product labels, optional ingredients and cross-contact.

Rating Not yet rated

Roasted carrot soup with baby broad beans and yoghurt. Check carrots are tender before blending; piece thickness affects roasting.

Jump to steps

20 minpreparation and possible waiting

55 mincooking

4servings

1.122 kcalwhole recipe

280 kcalper serving

Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information

Total time: 1 h 15 min Preparation and possible waiting 20 min · Cooking 55 min

Preparation and possible waiting: 20 min · Cooking: 55 min

Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.

Recipe characteristics

Vegetarian Cream 1 to 2 hours Spanish

Allergens

View full classification 12 tags

Diet

Vegetarian

Dish type

Cream

Meal

LunchDinner

Preparation

Baking

Appliances

OvenOvenproof dishHand blender

Cuisine

Spanish

Season

All year round

Occasion

Everyday menu

Total time

1 to 2 hours

Allergen information is indicative. Always check each product label and possible cross-contamination.

Recipe characteristics

Dish type

Cream

Meal

Lunch · Dinner

Total time

1 to 2 hours

What you need

Ingredients

Let’s get cooking

Method

Peel and cut carrots, onion and 6 g garlic. Toss with 30 ml oil and half the salt; roast at 160°C for 40 minutes until tender.
Cook the other 6 g garlic and chopped celery in 30 ml oil for 3 minutes. Add roasted vegetables and cumin.
Cover with about 800 ml water and simmer for 10 minutes. Blend with yoghurt until smooth.
Boil broad beans for 8 minutes, cool and peel large ones. Dress with 15 ml oil, vinegar and remaining salt.
Serve soup with broad beans and parsley.