Curried Carrot Soup
  1. Roughly chop the carrots + sweet potato into chunks, then place on a baking tray.

  2. Roughly chop the onion + slice the garlic bulbs in half, then add to tray.

  3. Season with salt, pepper, the spices listed & a splash of olive oil. Mix well, then roast for 30-40 minutes at 200 fan, or until softened + caramelised.

  4. Pour the roasted veggies into a saucepan with 1 l of vegetable stock, the peanut butter + soy sauce, then blend untl smooth. Season to taste.

  5. Add the coconut milk, then simmer for 5-10 minutes, seasoning with lime juice if you like.

  6. Ladle the soup into bowls, top with tahini, fresh herbs, toasted seeds, a swirl of good quality olive oil + a pinch of paprika.

  7. Serve with buttered toast + enjoy!

Course🍤Appetizer

Diets🌱Vegan🌾Gluten-free...

Category🍲Soup

Cuisine🇮🇳Indian

Occasions🍲Comfort Food📆Everyday

Season🍂Fall

DifficultyEasy ⏰ 30m

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