Roasting concentrates everyday tamatar and gajar, so the soup tastes slow-cooked without hours on the stove. The method is mostly hands-off and scales easily for batch cooking.
Prep
12 min
Cook
38 min
Total
50 min
Yield
Serves 4
Oven-roastedBatch cookingNo cream
Make it
Method
01
Heat the oven to 220°C. Spread tomatoes, carrots, onion and garlic on a tray and coat lightly with oil.
02
Roast for 28–32 minutes until the vegetables soften and gain browned edges.
03
Transfer everything, including tray juices, to a pot. Add stock and simmer for 5 minutes.
04
Blend smooth, season with salt and pepper, and add water if you prefer a lighter consistency.
Kitchen notes
Use fully ripe tomatoes for balanced flavour.
A small piece of roasted red capsicum adds sweetness and colour.
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Before you cook
Wash produce under clean running water, keep preparation surfaces clean and cook ingredients that require cooking thoroughly. Check packaged ingredients for allergens. “Healthy” here means produce-forward recipe inspiration, not medical or personalised nutrition advice.