This roasted carrot soup is guaranteed to please the whole family.
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Ingredients:
- 1 kg carrots, halved, cut into 3 cm pieces
- 3 cm piece ginger
- 100 ml extra virgin olive oil, plus extra
- 1½ tsp cumin seeds
- 1 tsp coriander seeds
- 8 sprigs thyme, leaves picked
- 2 onions, skin on and whole
- 200 g bacon, rind removed
- 1 large bulb garlic plus 1 clove minced
- 1l chicken or vegetable stock
- 400 g can chickpeas, drained and rinsed
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Method:
- Preheat oven to 200º C.
- Place the carrots and ginger in a casserole, then add 2 tbs oil, 1 tsp cumin seeds, coriander seeds, thyme, 1 tsp salt and ½ tsp cracked pepper. Toss to combine.
- Add the onions, bacon and garlic bulb and drizzle each with a little oil. Roast, uncovered for 40 minutes or until the carrots are almost tender.
- Add the stock and 1 cup (250 ml) water to the pan and cook for a further 10 minutes or until hot.
- Remove from oven. Squeeze garlic from the bulb and peel the onion.
- Use a stick blender to process the contents of the casserole until smooth.
- Return to oven or place on stovetop to heat if required.
- Heat ¼ cup (60 ml) oil in a frypan over medium-high heat.
- Add chickpeas and ½ tsp cumin seeds. Cook, tossing, for 3-4 minutes until crisp.
- Drain, then season with salt. Top soup with chickpeas and coriander.
- Serve.
