Roasted Chestnut, Carrot and Curry Soup


  1. Preheat the oven to 400 °F.
  2. Cut an ‘X’ into the chestnuts with a small serrated knife, making sure to slice deep enough past the shell.
  3. Place on a baking sheet and roast in the oven for 15 to 20 minutes. The incisions in the chestnuts should open and peel back slightly.
  4. Let cool, then remove the shells and chop roughly.
  1. In a large saucepan, place olive oil, leek and garlic. Cook over medium heat until fragrant and the leeks have softened.
  2. Add carrots and cook for another 5 minutes. Add chestnuts, spices, thyme and stock. Cook for 20 minutes or until the carrots are soft.
  3. Using a blender, puree until smooth. Add Natrel Lactose Free 2%.
  4. Pour soup back into the saucepan over medium heat and cook until piping hot.
  5. Add a swirl of cream, sprinkle with smoked salt and thyme and serve.


Toronto, Ontario

Ashley, is a self-taught cook, baker and photo taker living in Toronto in a small apartment with a teeny kitchen with a very handsome man, one moody cat that she loves to snuggle and too many cookbooks.

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