Oh my gosh I was so excited about this recipe and then I realized I made yet another soup! So should I start calling this blog, ‘Simply Soups’? Actually, I’m pretty sure you won’t mind one more before I move on to some other dishes because this one was super delicious and your kids are going to gobble up this big bowl of goodness.
Roasting brings out the sweetness in these wonderfully nutritious veggies and I included leeks and garlic with the tomatoes and carrots. Adding some organic veggie broth and lots of fun spices makes this soup dance on your taste buds! 
If you like your soups creamier then you can add some coconut milk and puree it a little longer in your food processor or use your immersion blender. I find that little stick so handy!
The halloumi cheese croutons were kind of a whim because I love adding something a little different to my recipes and wow – they were definitely a nice touch. I bought the herbed type but if you can’t find that, just add a little parsley to the pan when you are sauteing the pieces. Once again, it’s all about texture for me and with a creamy soup I like a little crunch. If you want this dish to be vegan, skip the cheese.
Carrots are so important for our healthy bodies and especially for kids. If you want to read more about the benefits of these nutritious veggies, check out this post on the blog, Mom Junction.
Next up, I’ve got some fun hummus recipes, an easy chicken casserole and some salmon tacos that will blow your socks off! In the meantime, I want to hear from you about your favorite soups. Do you make your own? I’d love it if you shared your recipes here. Give this one a try – it’s spicy, fun and super satisfying. Cheers!
- 6 large carrots, peeled, cut into small equal 3 inches pieces
- 2 leeks, tear away outer leaves, slice white section into small pieces
- 2 cups cherry tomatoes
- 3 tablespoons extra virgin olive oil
- 6 cloves of garlic, peeled
- 1.5 tablespoons curry powder
- 1/2 cup white wine
- 1 teaspoon ginger, minced
- 1/2 teaspoon cumin
- kosher salt and freshly ground salt and pepper
- 1 tablespoon honey
- 5 cups low sodium, organic chicken broth
- 4 ounces halloumi cheese
- handful of fresh parsley, chopped
- 1/4 cup low fat Greek yogurt
- Preheat oven to 425 F.
- In a medium sized bowl mix carrots with 1/2 teaspoon curry powder, salt, pepper and a drizzle 1 tablespoon of olive oil. Place on one side of baking sheet covered in foil.
- In same bowl combine tomatoes, leek and garlic. Drizzle with 1 tablespoon of olive oil, salt and pepper. Add to same baking sheet and roast for 25 minutes, turning halfway through. Remove and cool for 10 minutes.
- In large pot place roasted veggies, honey, curry powder, ginger, cumin, white wine and vegetable broth. Bring to a soft boil, reduce heat and simmer for 15 minutes. Remove from heat and let cool for 10 minutes.
- At this point you can use your immersion blender or food processor. If you like your soups super creamy, go for the food processor and add a little coconut milk. Taste as you puree and add spices and more liquid as needed.
- Return to pot and let simmer on low as you prepare the croutons.
- Cut halloumi cheese into small crouton sized pieces. Heat 1 tablespoon of oil in small saucepan on medium high heat. Saute cheese pieces for 3-4 minutes until crispy on both sides.
- Ladle soup into individual bowls and top with halloumi croutons, parsley and a dollop of yogurt if desired.
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13 Comments
Anita Rivera
November 8, 2015 at 5:23 amROBYN my friend! Good morning! Roasting is magic in the kitchen, is it not? Whenever I roast any veggie, it becomes something totally different, a sweetness comes out that tickles the palate. AND, have you ever roasted fennel bulbs? I have not yet, but I am told they are super. Now for this soup, or any roasted veggie soup; this is the season. Though it’s still warmer than usual here, there is a nip in the air that is making me want more and more soups. And this one? OH YEAH! Are ya lovin’ life my friend? Are ya loving the beauty of creativity? Let’s make the most of it, the HOLIDAYS are coming!
HUGS TO YOU!
Robyn
November 8, 2015 at 8:13 amGood morning, Anita! I haven’t roasted fennel yet which surprises me because I think I’ve roasted everything possible…even strawberries…and one lame attempt with limes! lol
Definitely loving life and struggling with my creativity but that’s all part of it, right? I love Christmas and looking forward to it, too!
Enjoy your day and keep posting that magic on IG!!
Robyn recently posted…Chunky, Roasted, Curried Carrot and Tomato Soup with Halloumi Croutons
GourmetGetaways
November 8, 2015 at 5:29 amOh this does look delicious! I love soups that include roasted vegetable.
Thanks for sharing
Julie
Gourmet Getaways
GourmetGetaways recently posted…Homemade Falafel Wraps – Vegan
Robyn
November 8, 2015 at 8:14 amThanks so much, Julie. The roasting makes such a delicious difference, doesn’t it? Thanks for popping by. I have to check out your vegan wraps – sounds yummy!
Robyn recently posted…Chunky, Roasted, Curried Carrot and Tomato Soup with Halloumi Croutons
Linda
November 8, 2015 at 10:34 amBeautiful soup with the clever Halloumi croutons. I could live on soups in the Fall. So comforting and tasty. Lots of love to you sweet friend. W.W. xo
Linda recently posted…Busy Tweaking Blogs
Robyn
November 10, 2015 at 5:36 pmThanks so much, Linda. I loved those little croutons on top because I always need a little crunch with my meal, lol. Talk soon, busy lady. xoxo
Robyn recently posted…Tuesday Tidbits (No.43)
cheri
November 9, 2015 at 1:14 pmI love soup Robyn, so much that I could probably have it for lunch and dinner. This soup sounds fabulous, carrot and tomato sound wonderful together.
cheri recently posted…Turkey Sliders with Mango and Ginger Chutney and Arugula Raita #madewithchobani
Robyn
November 10, 2015 at 5:38 pmI’m the same, Cheri, and I’m going to be hard pressed not to post a soup every week! I was a little leery of carrot and tomato together but they complemented each other beautifully. Love your turkey sliders!
Robyn recently posted…Tuesday Tidbits (No.43)
Daphne
November 10, 2015 at 4:56 pmI didn’t know what to cook for dinner today so I just googled around and then I found this recipe. Omg it was so tasty! Everyone in my dorm asked me what I had cooked because it smelled delicious. I will definitely try your other recipes!
Robyn
November 10, 2015 at 5:40 pmYour kind of comment is the best kind, Daphne! So glad you enjoyed the flavors of this soup and I agree, it certainly gets you hungry when the aromas of the roasting veggies fill the room. Thanks so much for taking the time to respond 🙂
Robyn recently posted…Tuesday Tidbits (No.43)
Amy | Club Narwhal
November 11, 2015 at 11:36 amI would totally read Simply Soups 😉 This one is absolutely gorgeous (and love the idea of adding curry to these vegetables–what a perfect combination of flavors)!
Amy | Club Narwhal recently posted…Pumpkin Bread Ice Cream with Candied Pecans
Robyn
November 12, 2015 at 7:33 amI’m actually thinking that I should add another blog to my crazy life and do it, Amy, lol. I can’t get enough of them and concocting them in my head is so much fun! Your latest ice cream creation is genius!
MomDiscuss
August 16, 2017 at 9:46 amI love the color of the soup a lot! It looks so tasting. I’m tired of eating the same food day by day and I’m sure that I’m gonna try out this recipe!
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