Preheat oven to 200C/180C fan forced.
Put the chopped carrot in an oven tray and mix with 2 tbsp of oil,
salt and pepper. Roast for 30 mins or until partly browned.
Meanwhile in a large saucepan, fry the onion, garlic and chilli in 2
tbsp of oil until soft. Stir through the rosemary and smoked
paprika. Once the carrot is cooked, add it to the saucepan with the
onion and then add the stock. Bring to the boil and simmer until all
the vegetables are soft.
Using a hand blender, blend all ingredients until smooth. Add
mascarpone cheese and blend again until all combined.
Serving
Suggestions
Serve with fresh crusty bread and a dollop of mascarpone.
Originally Submitted
10/22/2012
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