Spiced Carrot Soup
- 1 kg of carrots, peeled and chopped in chunks.
- 3 tablespoons oil, divided
- 1 teaspoon salt, divided, to taste
- 1 medium brown onion, chopped
- 2 cloves garlic, pressed or minced
- ½ teaspoon ground coriander
- ¼ teaspoon ground cumin
- 4 cups vegetable broth (or water)
- 2 cups of water
- 1 to 2 tablespoons butter, to taste
- 1 ½ teaspoons lemon juice, to taste
- Freshly ground black pepper, to taste
- Preheat the oven to 190 C.
- Place the carrots on the baking sheet lined with baking paper.
- Add 2 tablespoons oil and ½ teaspoon of the salt. Toss until the carrots are lightly coated in oil and seasonings.
- Roast the carrots for about 25 minutes. Set aside.
- In the meantime, over medium heat, place your large pot and add 1 tbsp of oil , onions and garlic, and stir occasionally. Cook for about 5 minutes.
- Add the coriander and cumin and keep stirring for about 1 minute. Pour in the vegetable broth and water, and scrap up any browned bits on the bottom with a wooden spoon.
- Add the roasted carrots to the pot and bring to he boil. Then reduce the heat and simmer for 15 minutes.
- Remove the pot from the heat and let it cool for a few minutes. Carefully blend, I recommend using a stick blender, otherwise transfer to a blender (it will be still hot so be careful) and blend in batches if necessary.
- Finally, add butter, lemon juice, and black pepper to taste. Blend until completely smooth. Taste and adjust seasoning.
- Keep this soup for up to 4 days in the fridge, covered. Or freeze it for several months.
We loved this soup! I doubled the spices added a teaspoon of garam masala and 1/4 teaspoon of chilli flakes. Will definitely be making this again!