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Roast carrot soup

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4 portion(s)


  • 500 g carrots, peeled, quartered
  • 1 parsnip, peeled, chopped
  • 1 onion, quartered
  • 2 cloves Garlic.
  • ginger, small piece, to taste
  • 1 teaspoon ground cumin
  • 20 g oil, of choice
  • 2 potatoes, peeled, chopped
  • 2 tablespoons vegetable stock, TMX made
  • 750 g water
  • Salt & pepper to taste

Recipe's preparation

  1. Preheat oven to 180-200 (depending on oven). Place carrots and parsnip into dish, toss or spray with oil. Bake for 35-40 minutes or until tender.


  2. Place onion, garlic and ginger into thermomix bowl on speed 7 for 4 seconds. Scrap down sides. Add oil and cumin, mix varoma on speed 1 for 3 minutes.


  3. Add potatoes, roasted vegetables, stock and water. Cook on 100, speed 1 for 20 minutes. Once cooked, slowly whiz up soup from speed 1 to 9 for 30 seconds. Season to taste.



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I have used swede instead of parsnip on occasion. 

This is recipe is adapted from Homes+ magazine. 

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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  • Lovely flavoured soup!

    Submitted by WendyK on 15. July 2017 - 09:49.

    Lovely flavoured soup!

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