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 Carrot pieces and the onion wedges on a roasting tray. Coat in oil, the NOMU rub, and seasoning. Roast in the hot oven until golden, 15-20 minutes (shifting halfway). At the halfway mark, scatter over the rinsed beans and the grated garlic.
FROM ROAST TO SOUP
Dilute the stock with 400ml of water. When the veg is done, add the veg, the diluted stock, the coconut milk, and the lemon juice (to taste) to a blender. Blend until smooth and season.
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. Serve with the toasted baguette rounds.
FESTIVAL OF VEGETABLES
Boil the kettle. Preheat the oven to 200°C. Spread the Carrot pieces and the onion wedges on a roasting tray. Coat in oil, the NOMU rub, and seasoning. Roast in the hot oven until golden, 15-20 minutes (shifting halfway). At the halfway mark, scatter over the rinsed beans and the grated garlic.
FROM ROAST TO SOUP
Dilute the stock with 800ml of water. When the veg is done, add the veg, the diluted stock, the coconut milk, and the lemon juice (to taste) to a blender. Blend until smooth and season.
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. Serve with the toasted baguette rounds.
FESTIVAL OF VEGETABLES
Boil the kettle. Preheat the oven to 200°C. Spread the Carrot pieces and the onion wedges on a roasting tray. Coat in oil, the NOMU rub, and seasoning. Roast in the hot oven until golden, 20-25 minutes (shifting halfway). At the halfway mark, scatter over the rinsed beans and the grated garlic.
FROM ROAST TO SOUP
Dilute the stock with 1.2L of water. When the veg is done, add the veg, the diluted stock, the coconut milk, and the lemon juice (to taste) to a blender. Blend until smooth and season.
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. Serve with the toasted baguette rounds.
FESTIVAL OF VEGETABLES
Boil the kettle. Preheat the oven to 200°C. Spread the Carrot pieces and the onion wedges on a roasting tray. Coat in oil, the NOMU rub, and seasoning. Roast in the hot oven until golden, 20-25 minutes (shifting halfway). At the halfway mark, scatter over the rinsed beans and the grated garlic.
FROM ROAST TO SOUP
Dilute the stock with 1.6L of water. When the veg is done, add the veg, the diluted stock, the coconut milk, and the lemon juice (to taste) to a blender. Blend until smooth and season.
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. Serve with the toasted baguette rounds.
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R161.55
for 4 servings · R40.39 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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Carrot needs 960 gBulk Large Carrots 3 kg 3 kg at R45.00 · 32% of packR14.40
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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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Lemon Juice needs 40 mlLemon Juice 500 ml 500 ml at R29.99 · 8% of packR2.40
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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:
- Egyptian Dukkah
- 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 30 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, Egyptian Dukkah, Garlic, Lemon Juice, NOMU Italian Rub, Onion, Sourdough Baguette, Vegetable Stock
What is the nutritional information of Comforting Carrot Soup?
Calories: 861, Carbs: 138 grams, Fat: grams, Protein: 25.7 grams, Sugar: 26.5 grams, Salt: 2343 grams
How do I prepare Comforting Carrot Soup?
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. FROM ROAST TO SOUP: Dilute the stock with 800ml of water. When the veg is done, add the veg, the diluted stock, the coconut milk, and the lemon juice (to taste) to a blender. Blend until smooth and season. SOUP’S UP!: Bowl up the carrot soup and sprinkle over the dukkah. Serve with the toasted baguette rounds. FESTIVAL OF VEGETABLES: Boil the kettle. Preheat the oven to 200°C. Spread the carrot pieces and the onion wedges on a roasting tray. Coat in oil, the NOMU rub, and seasoning. Roast in the hot oven until golden, 15-20 minutes (shifting halfway). At the halfway mark, scatter over the rinsed beans and the grated garlic.
What should be prepared from my kitchen to make Comforting Carrot Soup?
Cannellini Beans, Carrot, Coconut Milk, Egyptian Dukkah, Garlic, Lemon Juice, NOMU Italian Rub, Onion, Sourdough Baguette, Vegetable Stock
How many calories does Comforting Carrot Soup have?
861 calories
How much fat content does Comforting Carrot Soup have?
grams