Roasted Carrot Soup
Carrots have been accumulating in the bottom of my fridge drawer over the last few weeks so it’s time to use them up in a sweet and spicy roasted carrot soup; speckled with chilli and ginger, this soup makes for a warming and inexpensive appetiser.
- olive oil
- 10 medium sized carrots, peeled and quartered
- 1-2 red chillis, finely chopped
- thumb sized piece of ginger, peeled and grated
- 750ml vegetable stock
- 1/2 tablespoon curry powder
- 400g can of chickpeas, rinsed and drained
- 200ml coconut cream
- salt and pepper, to taste
- 2 thumb sized pieces of ginger and grated
- cooking oil
- Preheat oven to 200℃. Place carrot chunks in a roasting dish, coat with olive oil, ginger, chilli, salt and pepper. Roast for 40-45 minutes or until tender and skins blister. Turn two or three times to ensure an even roast.
- When carrots are almost ready, bring vegetable stock to a boil.
- Add cooked carrots, vegetable stock, curry powder, chickpeas and half the coconut cream to a blender and puree until smooth. Season with salt and pepper.
- To make ginger garnish: heat enough cooking oil in a shallow frying pan to emerge ginger. Carefully add ginger to hot oil and sizzle for 30 seconds until dark brown and crispy. Remove with a slotted spoon and strain on a paper towel.
- Serve soup with a swirl of coconut cream, topped with crispy fried ginger and a pinch of extra chilli.