Roasted carrot and herb dumpling soup

September 14, 2012 (Last Updated: January 11, 2019)
Roasted carrot and herb dumpling soup recipe

If you need a winter pick-me-up, it’s time to turn to roasted carrot and herb dumpling soup. This bright dish is sure to lift your spirits in a gloomy winter, and is also absolutely delicious. Fresh, warm, and earthy.

Roasted carrot and herb dumpling soup

Serves: 4
Cooking Time: 40 mins


  • 100g (1 cup) self-raising flour
  • 30ml (2 tbsp) fresh flat-leaf parsley leaves, chopped
  • 30ml (2 tbsp) fresh chives, chopped
  • salt and freshly ground black pepper, to taste
  • 60ml (¼ cup) milk
  • 60ml (¼ cup) fresh cream
  • 1kg carrots, peeled and roughly chopped
  • 3 onions, roughly chopped
  • 30ml (2 tbsp) olive oil
  • salt and freshly ground black pepper, to taste
  • 5ml (1 tsp) ground cumin
  • 1,5L vegetable stock
  • 250ml (1 cup) fresh cream



To make the dumplings, place the flour, parsley, chives and seasoning in a bowl and make a well in the centre.


Add the milk and cream and stir until just combined.


Turn out on a lightly floured work surface and knead until smooth, about 2 minutes. Roll the dough into 8 balls and set aside.


Preheat the oven to 180°C.


Combine the carrots, onions, oil, seasoning and cumin in a baking dish. Roast until the carrots are tender, about 30 minutes.


Place in a food processor, add the stock and blend until smooth.


Pour into a saucepan over medium heat, add the cream and bring to the boil.


Add the dumplings, cover with a tight-fitting lid and cook until the dumplings are cooked through, about 6 – 8 minutes.


To drink: A rounded, wooded Chenin Blanc has fruity flavours to complement the cream and sweet carrot

Send this to a friend