Roasted Carrot Soup

Get cosy with some fresh homemade carrot soup. The past few days have been a tad chilly so in light of surviving the rainy season it’s time to make use of that oven.


Bag of Carrots (About 15)
2 Red onions
3 garlic cloves
Fresh Thyme (About 2 Stems)

For the Sauce

3 Ripe Tomatoes
2 Red bell peppers
1 Garlic clove


Wash and prep your vegetables. Peel and cut the onions into 4 and leave the garlic skin on the pods, as they tend to cook quicker.
Drizzle some olive oil over the veggies and season with sea salt, pepper and fresh thyme.
Roast for about 1hr at 180 C / 365 F or until the carrots are soft.

In the meantime blend 3 tomatoes and 2 red bell peppers with 1 clove of garlic. leave the mixture in the blender and add the roasted vegetables. Blend with some water (1 cup ) to create the soup.

Reheat before serving or store in the refrigerator for later.

Grab a spoon and dig in.


Sylvia Jemutai
Sylvia Jemutai

Sylvia Jemutai is a food and lifestyle photographer, writer, food stylist, and designer based in Nairobi. Exploring life through delicious food and photography one plate at a time. With a fondness for delicious home cooked meals, mammoth salads and occasional dessert for breakfast.