Roast Carrot Soup

Using LoSalt


10 carrots

 1 large onion, quartered

 2 cloves garlic, sliced

 Drizzle extra virgin olive oil

 Pinch of LoSalt

 Freshly ground black pepper

 Pinch of dried Italian herbs

 5-6 large juicy tomatoes

 400g tin chopped tomatoes

 1 pint boiling water




Makes 8 servings

  1. Pre-heat the oven to 180˚C
  2. Peel and halve the carrots lengthways. Add these along with the quartered onion and sliced garlic to a roasting tray.
  3. Drizzle with olive oil, LoSalt, black pepper and Italian herbs
  4. Roast for 30 mins.
  5. Now add the tomatoes and pop back in the oven to roast for a further 30 mins.
  6. When the roasting is done, transfer to a large saucepan and add a tin of chopped tomatoes and a pint of hot water
  7. Whizz up with a stick blender or in a liquidiser until it is your desired consistency. Add more water if you prefer it less chunky!