Roasted Carrot, Turmeric & Coconut Soup

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Many of life’s comforts can be found in a bowl of flavour packed warming soup, give this recipe a go!

• 1kg carrots

• 800g pumpkin

• 60g Extra Virgin Olive oil

• Sea salt flakes

• Cracked black pepper

• 50g extra virgin coconut oil

• 2 large onions- sliced

• 2 garlic cloves

• 35g fresh ginger- peeled and grated

• 60g honey

• 1 tsp ras el hanout

• 1 tsp ground turmeric

• 1 Tbsp. apple cider vinegar

• 2L chicken or vegetable stock

• 500ml coconut cream

• Greek yoghurt and toasted pumpkin seeds to serve (optional)

METHOD

1. Preheat a fan forced oven to 220c, line 2 oven trays with parchment paper.

2. Rinse the carrots, cut into inch pieces and spread over one oven tray.

3. Cut 2-3cm thick wedges of pumpkin and spread over the oven tray. Drizzle both the with olive oil, salt and pepper and place into the oven, bake for 40-60minutes or until golden and tender. – Set aside two wedges of pumpkin.

4. Place a large pot on the stove over medium heat, add the coconut oil and onion, cook slowly for 10 minutes without colour, add the garlic and ginger and cook for a further 5minutes.

5. Add in the honey and spices, mix well before deglazing the pan with vinegar.

6. Carefully add the roasted carrot and scooped pumpkin flesh from the skin.

7. Pour in the stock and bring to the boil, reduce to a simmer and cook for 20minutes.

8. Stir in the coconut cream, simmer for 10 minutes. Allow to cool before blending until smooth in a food processor or similar.

9. Serve warm with Greek yoghurt and toasted pumpkin seeds or fresh bread.

This recipe makes a big batch but will keep over a few days. It is best fresh, but can be frozen in portions for later as well.