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.
Shop for ingredients
You may also enjoy
Chai Spiced Carrot Cake with Pumpkin seeds Recipe
Carrot cake with a bit of extra spice.
Korma Caramelised Carrots Recipe with Smashed Beans and Onion Seed Flatbread
"This is absolutely delightful, all your favourite mild, creamy curry flavours with a whole new twist. This has it all,...