Too many carrots and the need for a warm, hearty soup was the reason why this soup was made - who would have thought that it was not laced with onion and garlic! Asafoetida is a wonderful substitute for both.
Roast Carrot Soup Recipe with Chilli and Almonds
Too many carrots and the need for a warm, hearty soup was the reason why this soup was made -...
Ingredients
| 8 | large carrots, peeld and roughly chopped |
| 1 tsp | Steenbergs asafoetida |
| Splash of extra virgin olive oil or Coconut Oil | |
| 1 tbs | Steenbergs organic black peppercorns |
| 2 tsp | Steenbergs organic cumin seeds |
| 1 tbs | organic linseed |
| 2 tsp | Steenbergs organic ground coriander |
| 1 tbs | almond butter |
| warm vegetable stock or water | |
| 1 tsp | Steenbergs Urfa chilli flakes- or more to taste |
| 1/2 tsp | Steenbergs organic perfect salt- add more to taste |
| Handful of fresh mint | |
| Squeeze of lemon juice |
Method
- Heat the oven at 200oC and warm the roasting tin
- Dry-fry the peppercorns, cumin seeds, linseed and coriander together until they 'pop'. Use a pestle and mortar to break up the seeds
- Add carrots and olive oil to the hot roasting tin. Sprinkle over the asafoetida and seed mix. Season with perfect salt. Roast until carrots are tender - this will depend on how large the chunks are
- Blend the carrots, nut butter, chilli flakes and a small amount of stock to a thick consistency. Add stock or water to create the preferred thickness. Before serving, add more chilli flakes (to taste) and chopped mint. Sprinkle with black pepper.
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