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.
subscribe to our weekly news
We love sharing delicious recipes, stories and weekly specials each weekend
JOIN OUR MAILING LIST
Follow the impact of your grocery dollars and enjoy delicious weekly recipes
CERES Fair Food acknowledges the Traditional Custodians of the land on which we work, the Wurundjeri Woiwurrung of the Kulin Nation, and recognise their continuing connection to land, waters and culture. We pay our respects to Elders past and present, and acknowledge that sovereignty was never ceded.
Licence No. 36165507. WARNING: Under the Liquor Control Reform Act 1998 it is an offence to supply alcohol to a person under the age of 18 years (Penalty exceeds $17,000), or for a person under the age of 18 years to purchase or receive liquor (Penalty exceeds $700). View our liquor licence details.