Sweet roasted carrot soup with chunky croutons

Try this hearty soup to keep the hungry hordes at bay.

Preheat oven to 200C/180C fan-forced. Place carrots and garlic on a large baking tray lined with baking paper. Drizzle with maple syrup and half the oil. Season with salt and pepper. Roast for 30 to 35 minutes, turning halfway during cooking, or until carrot is tender.
Place stock and 2 cups cold water in a large saucepan over high heat. Squeeze garlic from their skins. Add to stock mixture with carrot. Cover, bring to the boil. Reduce heat to low. Simmer for 5 minutes. Remove from heat.
Using a stick blender, carefully blend soup until smooth. Return to low heat. Simmer, covered, for 10 minutes. Stir in sour cream.
Meanwhile, combine remaining oil and bread in a large bowl. Season with pepper. Place on an oven tray. Bake for 5 to 6 minutes, turning, until golden all over. Serve soup with croutons.

Source

1kg carrots, peeled, chopped

2 garlic cloves, unpeeled

2 tbsp maple syrup

2 tbsp olive oil

1 litre salt-reduced chicken stock

2 tbsp light sour cream

2 Turkish bread rolls, cut into 2cm cubes

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