Roasted Carrot & Smoked Paprika Soup with Charred Corn Crumb

Name: Roasted Carrot & Smoked Paprika Soup with Charred Corn Crumb
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4
Ingredients: 600 g carrots, peeled and cut into chunks; 1 medium onion, roughly chopped; 2 garlic cloves, crushed; 2 tbsp olive oil; 1 tsp smoked paprika; 800 ml vegetable stock; 150 ml unsweetened soy milk or oat cream; 1 tsp maple syrup; Salt and freshly ground black pepper, to taste; 1 corn cob or 150 g frozen corn; 1 tsp olive oil; 2 tbsp panko breadcrumbs; Pinch of sea salt

Print Recipe

Prep Time 15 mins Cook Time 35 mins Total Time 50 mins

Difficulty: Beginner

Cuisine: British Courses: Soup, Starter

Description

This soup captures the essence of Bonfire Night in a bowl, glowing with colour, rich with roasted sweetness, and gently laced with smoke. Carrots are roasted until caramelised and golden, then blended into a velvety base with smoked paprika and a hint of garlic. A topping of charred corn crumb adds texture and a whisper of fire, evoking the scent of roasted corn by the flames. It’s the kind of soup that invites you to linger, warming, comforting, and deeply satisfying.

The balance of smoky spice and natural carrot sweetness makes this dish a perfect bridge between the light starters and hearty mains of the evening. It’s simple enough to prepare in advance, yet feels luxurious in its presentation, the kind of course that makes your guests stop, take a sip, and smile. Served in small bowls or mugs, it’s a cosy reminder that the best Bonfire Night memories often begin with something warm in your hands.

Ingredients

600 g carrots, peeled and cut into chunks
1 medium onion, roughly chopped
2 garlic cloves, crushed
2 tbsp olive oil
1 tsp smoked paprika
800 ml vegetable stock
150 ml unsweetened soy milk or oat cream
1 tsp maple syrup (optional)
Salt and freshly ground black pepper, to taste

Charred Corn Crumb:

1 corn cob or 150 g frozen corn

1 tsp olive oil
2 tbsp panko breadcrumbs
Pinch of sea salt

Instructions

Preheat the oven to 200°C (fan 180°C). Toss the carrots, onion, and garlic with olive oil, smoked paprika, and a little salt and pepper. Spread out on a baking tray and roast for 25–30 minutes until the carrots are soft and slightly caramelised.
Meanwhile, prepare the corn crumb. Heat the olive oil in a frying pan over medium-high heat, add the corn kernels, and cook until charred in spots — about 4–5 minutes. Add the panko breadcrumbs and cook for another 1–2 minutes until golden. Season with sea salt and set aside.
Transfer the roasted vegetables to a blender. Add the vegetable stock and blend until smooth and velvety. Return to a saucepan.
Stir in the soy milk or oat cream and, if desired, a touch of maple syrup. Warm gently over medium heat until heated through. Adjust seasoning to taste.
To serve, pour the soup into bowls or small mugs and sprinkle the charred corn crumb over the top. Serve immediately, ideally by the glow of a candle or nearby fire.

Nutrition Facts

189kcal

Calories

3.7g

Protein

24.9g

Carbs

8.4g

Fat

5.3g

Fiber

12.2g

Sugar

Show Full Nutrition Label

Nutrition Facts

Servings 4

Amount Per Serving
Calories 189kcal

% Daily Value *
Total Fat 8.4g13%
Sodium 435mg19%
Total Carbohydrate 24.9g9%
Dietary Fiber 5.3g22%
Sugars 12.2g
Protein 3.7g8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Recipe Card powered by

Roasted Carrot & Smoked Paprika Soup with Charred Corn Crumb