Roasted Carrot Soup

Serves 4

Ingredients

• 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

 

Summary

1. 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.
2. When carrots are almost ready, bring vegetable stock to a boil.
3. 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.
4. 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.
5. Serve soup with a swirl of coconut cream, topped with crispy fried ginger and a pinch of extra chilli.