A good soup is nourishing. A great soup is comforting. A superior soup is both, Chef! The base starts with roasted carrots, onion, cannellini beans, & garlic. Once golden, these are blended with vegetable stock, lemon juice & coconut milk for a really satisfying soup. Sided with pan-toasted sourdough rounds.
Serving guide
Choose your portion size.
FESTIVAL OF VEGETABLES
Boil the kettle. Preheat the oven to 200°C. Spread the carrots and Onions on a roasting tray. Coat in oil, the NOMU rub, and seasoning. Roast in the hot oven until golden, 30-35 minutes (shifting halfway). At the halfway mark, scatter over the beans and the garlic.
FROM ROAST TO SOUP
Dilute the stock with 250ml [500ml]|#7DA0D7 of boiling water. When the veg is done, add the veg, the diluted stock, the coconut milk, and a squeeze of Lemon juice (to taste) to a blender. Blend until smooth and season.
SEEDS
Place the pumpkin seeds in a pan over medium heat. Toast until golden brown, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
FOR DUNKING INTO DELICIOUSNESS
Spread oil over the baguette rounds. Return the pan to medium heat. When hot, toast the baguette rounds until golden, 1-2 minutes per side.
SOUP’S UP!
Bowl up the Carrot soup and sprinkle over the dukkah, parsley, and pumpkin seeds. Serve with the toasted baguette rounds.
FESTIVAL OF VEGETABLES
Boil the kettle. Preheat the oven to 200°C. Spread the carrots and Onions on a roasting tray. Coat in oil, the NOMU rub, and seasoning. Roast in the hot oven until golden, 30-35 minutes (shifting halfway). At the halfway mark, scatter over the beans and the garlic.
FROM ROAST TO SOUP
Dilute the stock with 250ml [500ml]|#7DA0D7 of boiling water. When the veg is done, add the veg, the diluted stock, the coconut milk, and a squeeze of Lemon juice (to taste) to a blender. Blend until smooth and season.
SEEDS
Place the pumpkin seeds in a pan over medium heat. Toast until golden brown, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
FOR DUNKING INTO DELICIOUSNESS
Spread oil over the baguette rounds. Return the pan to medium heat. When hot, toast the baguette rounds until golden, 1-2 minutes per side.
SOUP’S UP!
Bowl up the Carrot soup and sprinkle over the dukkah, parsley, and pumpkin seeds. Serve with the toasted baguette rounds.
FESTIVAL OF VEGETABLES
Boil the kettle. Preheat the oven to 200°C. Spread the carrots and Onions on a roasting tray. Coat in oil, the NOMU rub, and seasoning. Roast in the hot oven until golden, 35-40 minutes (shifting halfway). At the halfway mark, scatter over the beans and the garlic.
FROM ROAST TO SOUP
Dilute the stock with 750ml [1l]|#7DA0D7 of boiling water. When the veg is done, add the veg, the diluted stock, the coconut milk, and a squeeze of Lemon juice (to taste) to a blender. Blend until smooth and season.
SEEDS
Place the pumpkin seeds in a pan over medium heat. Toast until golden brown, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
FOR DUNKING INTO DELICIOUSNESS
Spread oil over the baguette rounds. Return the pan to medium heat. When hot, toast the baguette rounds until golden, 1-2 minutes per side.
SOUP’S UP!
Bowl up the Carrot soup and sprinkle over the dukkah, parsley, and pumpkin seeds. Serve with the toasted baguette rounds.
FESTIVAL OF VEGETABLES
Boil the kettle. Preheat the oven to 200°C. Spread the carrots and Onions on a roasting tray. Coat in oil, the NOMU rub, and seasoning. Roast in the hot oven until golden, 35-40 minutes (shifting halfway). At the halfway mark, scatter over the beans and the garlic.
FROM ROAST TO SOUP
Dilute the stock with 750ml [1l]|#7DA0D7 of boiling water. When the veg is done, add the veg, the diluted stock, the coconut milk, and a squeeze of Lemon juice (to taste) to a blender. Blend until smooth and season.
SEEDS
Place the pumpkin seeds in a pan over medium heat. Toast until golden brown, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
FOR DUNKING INTO DELICIOUSNESS
Spread oil over the baguette rounds. Return the pan to medium heat. When hot, toast the baguette rounds until golden, 1-2 minutes per side.
SOUP’S UP!
Bowl up the Carrot soup and sprinkle over the dukkah, parsley, and pumpkin seeds. Serve with the toasted baguette rounds.
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R225.12
for 4 servings · R56.28 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Onions needs 2Cheese and Onion Rings and Balls Maize Snack 25 g R6.99 · whole pack (size can't be divided)R6.99
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Pumpkin Seeds needs 40 gPumpkin Seeds 250 g 250 g at R89.99 · 16% of packR14.40
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Fresh Parsley needs 10 gParsley Refill 8 g 8 g at R23.99 · 1.25× packR29.99
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Lemon needs 1Lemon 3 in 1 Thin Bleach 750 ml R19.99 · whole pack (size can't be divided)R19.99
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Carrot needs 960 gBulk Large Carrots 3 kg 3 kg at R49.99 · 32% of packR16.00
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Cannellini Beans needs 480 gCannellini Beans in Brine 400 g 400 g at R28.99 · 1.20× packR34.79
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Vegetable Stock needs 2 sachetsFresh Liquid Vegetable Stock 500 ml R39.99 · whole pack (size can't be divided)R39.99
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Garlic Cloves needs 2Baby Potatoes with Garlic & Herb Butter 350 g R22.99 · whole pack (size can't be divided)R22.99
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Coconut Milk needs 400 mlReduced Fat Coconut Milk 400 ml 400 ml at R39.99 · 100% of packR39.99
Not in the Woolies basket — source these elsewhere:
- Old Stone Mill Dukkah Spice
- NOMU Italian Rub
- Sourdough Baguettes
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Comforting Carrot Soup?
The preparation time for Comforting Carrot Soup with toasted sourdough rounds is between 20 and 35 minutes.
What is the total time required to make Comforting Carrot Soup with toasted sourdough rounds?
The total time required to make Comforting Carrot Soup with toasted sourdough rounds is between 35 and 50 minutes.
How many servings does Comforting Carrot Soup provide?
4 servings
What are the main ingredients in Comforting Carrot Soup?
Cannellini Beans, Carrot, Coconut Milk, Fresh Parsley, Garlic Clove, Garlic Cloves, Lemon, NOMU Italian Rub, Old Stone Mill Dukkah Spice, Onion, Onions, Pumpkin Seeds, Sourdough Baguette/s, Sourdough Baguettes, Vegetable Stock
What is the nutritional information of Comforting Carrot Soup?
Calories: 992, Carbs: 167 grams, Fat: grams, Protein: 30.9 grams, Sugar: 35.6 grams, Salt: 2585 grams
How do I prepare Comforting Carrot Soup?
SOUP’S UP!: Bowl up the carrot soup and sprinkle over the dukkah, parsley, and pumpkin seeds. Serve with the toasted baguette rounds. FOR DUNKING INTO DELICIOUSNESS: Spread oil over the baguette rounds. Return the pan to medium heat. When hot, toast the baguette rounds until golden, 1-2 minutes per side. SEEDS: Place the pumpkin seeds in a pan over medium heat. Toast until golden brown, 3-4 minutes (shifting occasionally). Remove from the pan and set aside. FROM ROAST TO SOUP: Dilute the stock with 250ml [500ml]|#7DA0D7 of boiling water. When the veg is done, add the veg, the diluted stock, the coconut milk, and a squeeze of lemon juice (to taste) to a blender. Blend until smooth and season. FESTIVAL OF VEGETABLES: Boil the kettle. Preheat the oven to 200°C. Spread the carrots and onions on a roasting tray. Coat in oil, the NOMU rub, and seasoning. Roast in the hot oven until golden, 30-35 minutes (shifting halfway). At the halfway mark, scatter over the beans and the garlic.
What should be prepared from my kitchen to make Comforting Carrot Soup?
Cannellini Beans, Carrot, Coconut Milk, Fresh Parsley, Garlic Clove, Garlic Cloves, Lemon, NOMU Italian Rub, Old Stone Mill Dukkah Spice, Onion, Onions, Pumpkin Seeds, Sourdough Baguette/s, Sourdough Baguettes, Vegetable Stock
How many calories does Comforting Carrot Soup have?
992 calories
How much fat content does Comforting Carrot Soup have?
grams