Beetroot, cumin and carrot soup with goat’s cheese toasts recipe

20 mins to prepare and 50 mins to cook


  • 3 carrots, roughly chopped

  • 1 x 300g pack cooked beetroot, drained and chopped into cubes

  • 1 red onion, roughly chopped

  • 2 garlic cloves, unpeeled

  • 1 tbsp olive oil, plus extra for drizzling

  • 2 tsp cumin seeds

  • 1.2ltr (2pts) hot vegetable stock

  • 1/2 orange, juiced

  • 125g (4oz) soft goat’s cheese

  • 1 tsp double cream

  • 1 tbsp chopped chives

  • 1 tbsp chopped parsley

  • 8 thin slices baguette, cut on the diagonal

  • This easy soup recipe is made with earthy beetroot, fragrant cumin and sweet carrots. Pair with creamy goat’s cheese topped crostini for a delightful winter warmer.

    Preheat the oven to gas 6, 200°C, fan 180°C.

    Put the carrot, beetroot, onion and garlic in a shallow roasting tray. Drizzle with olive oil and cumin seeds and season well. Roast on the top shelf of the oven for 35-40 minutes or until golden and tender.

    Spoon the cooked carrot, beetroot and onion into a large pan. Squeeze the garlic from the papery outside and add the soft garlic to the pan as well. Stir in the hot vegetable stock, bring to the boil and simmer for 10 minutes. Add the orange juice and blend with a stick blender until smooth. Season well and set aside.

    In a small bowl, whisk the goat’s cheese with the cream, chopped herbs and a little seasoning until smooth.

    Drizzle the baguette with a little olive oil and griddle on both sides until lightly charred. Spread with a little of the goat’s cheese mix. Pour the soup into 4 bowls and serve with the toasts on the side scattered with extra herbs.


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