Spiced carrot soup
Make my spiced carrot soup for a delicious lunch that packs all the punches in terms of flavour. Made with roasted carrots. Suitable for vegans.
Servings 4 people
Calories 253kcal
Ingredients
- 5-6 medium carrots
- Olive oil
- 1 onion chopped
- 2 cloves garlic crushed
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon chilli powder
- 500 ml hot vegetable stock
- 400 g coconut milk tinned
- Salt and pepper
To serve
- Bread
- Fresh coriander
- Toasted nuts or seeds
- Vegan cream
- Cayenne pepper
Instructions
- Pre-heat the oven to 180°C (fan)/200°C/gas mark 6.
- Peel 5-6 medium carrots and cut into rounds. Place in a roasting tin and drizzle with olive oil. Stir.
- Roast the carrots in the pre-heated oven until soft*. This will take 40-45 minutes.
- While the carrots are cooking heat 1 tbsp olive oil in large saucepan.
- Add 1 chopped onion and fry over a medium heat until soft and golden brown. Stir occasionally.
- Add 3 cloves of crushed garlic, stir for a minute then add 1 tsp ground coriander, 1 tsp ground cumin and 1 tsp chilli powder. Stir.
- Add the roasted carrots, then add one tin of coconut milk and 500ml of vegetable stock.
- Bring to the boil then reduce to a simmer.
- Blend using a hand held blender or allow to cool and transfer to a jug blender and blitz until smooth.
- Season to taste with salt and pepper.
- Serve with bread, fresh coriander, toasted nuts or seeds and/or vegan cream.
Notes
- If you prefer you can boil or steam the carrots.
- Nutritional information is approximate and is intended as a guide only.
- Nutritional information does not include serving suggestions.