Anything Else

Reheated Sunday Leftovers: Roasted Carrot Soup

In Bryntin’s series of posts which are posts he already posted but is reposting to test whether they really are as unpopular as they were before, this is the one which actually most suits reheating.

Photo by Pixabay on

It is that time of year when a good soup is often a great idea for what to have for your lunch and that is indeed what Bryntin fancied for his today.

In Autumn a lot of people make soups out of one of the gourd family. For those that don’t know, a gourd is another name for a squash but Bryntin uses ‘gourd’ so that it doesn’t get confused with squash. In Britain, squash is also used as the name for a soft drink, made from some dilutable sweet chemicals that carry some vaguely reminiscent hints of the flavours of various fruits and is therefore entirely unsuitable for soup making.

On this occasion he didn’t have any gourds but he had a pound of carrots to use up.

So he decided to make and share his recipe for Roasted Carrot, Cumin and Ginger soup.

The Ingredients.

  • A pound of carrots, or, as we call it in modern times in Britain, 454 grams of carrots. (Metric is a much easier number system to remember except when you are always trying to convert it back to give yourself an idea of what it means in pounds and ounces. If it helps, just forget the old way and trying to convert it and just remember that we are using metric now. Possibly you could make this with 600 grams of carrots and it would be the same but more carroty. Bryntin only had 454 grams. Which, coincidentally, is a pound. He has absolutely no idea how many cups of carrots that is and actually can’t ever remember seeing a cup that would be the right shape for a carrot anyway.)
  • An onion – it is difficult to describe ‘an onion’ with any quantifiable accuracy, it shouldn’t be too large or too small he finds. It’s also good if it’s a nice one rather than an average one. Whether it makes a difference to the final result if the onion is 143 grams, 182 grams or 126 grams is as yet untested
  • A stick of celery diced – if you have pygmy celery, five sticks
  • Three cloves of garlic crushed – that’s crushed as in ‘through a garlic crusher’, not emotionally
  • Grated fresh ginger – about thumb sized but make sure not to also add grated thumb. If you have really large thumbs, you can use slightly-smaller-than-thumb-sized ginger
  • A teaspoon of cumin seeds
  • A medium potato, diced – adding a lame Dad joke about not knowing a potato could be a Medium – and you didn’t see that coming but you wonder if it did – is not necessary. Again, getting in to what constitutes ‘medium’ is debatable but he thinks you’d know a large or a small potato, so it’s in somewhere between those.
  • Some nice olive oil. Or just any olive oil. Or perhaps vegetable oil.
    Bryntin doesn’t actually know if there’s any need to get all technical with the oil but it should probably be made from something that’s oily. But not motor oil. Or fish.
  • A litre of vegetable bouillon – that is quite a hard word to spell so you could just use a vegetable stock cube. In fact he is tempted just to call it ‘bully on’, it sounds similar, just less technically and frenchly spelt. You may prefer to keep the French for reasons of having attractive sounding stuff in your food when you tell people what’s in it, however it’s still Carrot soup and not Carotte, which is one of the rare cases of a French ingredient sounding a bit worse than the English, particularly if you are wearing one around your neck
  • Salt and pepper to taste

The Method.

Deal with all the chopping and grating. It is best to use a sharp knife for the chopping and a grater for the grating (mind those thumbs though).

For example, Bryntin’s celery and onion looked like this.


You may have spotted that the recipe was for a ‘roasted’ carrot soup, so next we need to roast the carrots. A little bit of oil, a few grinds of salt, black pepper and the cumin seeds are sprinkled and then give it a mix up to get everything covered. They need to go in the oven but in a roasting tin first, like so.


You can put the carrots in the oven first and then do the chopping of course, to make the whole process more efficient in terms of time. Bryntin however put the carrots in to roast after he had done the chopping which gave him 25 minutes to make a coffee, snaffle an appropriate number of Custard Creams and ‘do some writing’ in the office. He started on writing this post in fact and got this far.


The main difficulty with it doing this way, although in theory a generally a more relaxed way of cooking, is that you get completely engrossed in your current occupation. Perhaps you also have a chuckle at some funny tweets or read interesting articles on the banana crisis or the new paving in the local High Street and completely forget that the oven is on with some carrots roasting in it until you go off to the kitchen to make yourself another coffee and hear the oven is on.


Part 2.

At this stage Bryntin remembered that he was cooking a Roasted Carrot, Cumin and Ginger soup for his lunch and also realised that he had not set the timer alarm which gave a loud beep at the end of the allotted time for reminding him that the oven had now been on for 25 minutes roasting the carrots.

An hour and a bit is too long for roasting small bits of carrot.


Unfortunately he didn’t seem to have any more carrots so he had to think on his feet about his lunch. He didn’t know if you could make a tasty soup with the ingredients that he was left with that were not yet enthusiastically crisp and quite dark. He did taste one slightly carroty coloured charcoal crisp to see if in fact he had accidentally created a fantastic and, very likely, otherwise as yet undiscovered taste sensation.

He hadn’t.

The search for alternatives did not go well, turning up only some limp and brown at the edges lettuce and half a blancmange in the fridge.

Then he found this in a cupboard.


That was lunch sorted then.

Except for the tin opener hunt.

But that’s another story.

If you wish Bryntin to complete the recipe, like most soups it is pretty simple. Although not simple enough for some people.

Gently soften onion and celery in the oil, it’s easiest in a pan.

When nice and softened add in the grated ginger and garlic, cook a little longer but not too long otherwise the garlic burns, and we don’t want anything burned in our soup do we?

Add in stock/bouillon and then the probably um… adequately roasted carrots you probably have (including any nicely flavoured roasting oil and blackened cumin seeds) and the raw diced potato.

Don’t forget the carrot.

That’s important.

Cook until potato and carrots are soft, season, maybe add a small knob of butter and stir it through and let it melt in as you take if off the heat. Then let it cool a little before blitzing it with a stick blender.

Serving suggestion: Bowls are best, possibly grate a little cheese on top. Twist of pepper. Hunk of bread. Or Bryntin likes to toast some bread splashed with his garlic infused olive oil and cut it up into croutons.
A spoon is helpful at this point he finds. Enjoy.

Note: If you like what I wrote up there and, lets face it, it is quite unlikely but still possible, then why not press one of the buttons that shares it to other people you know?

Or of course, if you don’t want them to know you’ve enjoyed this, or just feel ashamed now and want to keep it to yourself, don’t.

10 thoughts on “Reheated Sunday Leftovers: Roasted Carrot Soup”

    1. I don’t know James… I’ll try it but if it works I’d be amazed and, if I’m honest, a little concerned about those chemicals in the squash. I mean, this was over 18 months ago now.

      Liked by 1 person

  1. I love this post, I can still remember where I was when I read it the first time, in my old house pre India, still funny! And educational, although I haven’t actually ever made it I’m afraid. In a lovely turn of synchronicity I am actually eating carrot and coriander soup as I read this, but out of a carton!

    Liked by 1 person

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