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Roasted Carrot and Ginger Soup
Lunch

Roasted Carrot and Ginger Soup

Silky roasted carrot soup with ginger, cumin and a swirl of coconut milk.

40 min4 servingsMedium

Ingredients

4 servings
  • Carrotspeeled and chopped
    600 g
  • Potatoabout 150 g, cubed
    1
  • Gingergrated
    1 tbsp
  • Garlic-infused olive oil
    2 tbsp
  • Spring oniongreen tops only, sliced
    3
  • Vegetable stockonion- and garlic-free
    800 ml
  • Coconut milk
    125 ml
  • Ground cumin
    1 tsp
  • Salt
    ½ tsp
  • Chiveschopped, to serve
    1 tbsp

Method

  1. 1

    Heat the oven to 200 C. Toss the carrots and potato with 1 tablespoon of the garlic-infused oil and roast 25 minutes until caramelised at the edges.

    • 600 g
    • 1
    • 2 tbsp
  2. 2

    In a pot, warm the remaining oil and soften the spring onion greens with the ginger and cumin for 2 minutes.

    • 1 tbsp
    • 3
    • 1 tsp
  3. 3

    Add the roasted vegetables and stock, bring to a simmer and cook 5 minutes.

    • 800 ml
  4. 4

    Blend until smooth, then stir in the coconut milk and warm through. Season.

    • 125 ml
  5. 5

    Serve topped with chives and a drizzle of coconut milk.

    • 1 tbsp