Roasted carrot & cumin soup
July 3, 2017
: 2
: 20 min
: 30 min
: 50 min
: easy
As with all my vegetable soups, I roast the (organic) vegetables first as it imparts such a deeper flavour to the soup. I also spend Sundays making a large pot so that when returning from work on Monday - dinner is ready. A tip for roasting the garlic; slice the top off the head of garlic & drizzle some olive oil into the cloves. The resulting roasted cloves will taste like delicious sweets & once cooled, pop out of the skin like the 'Granny granny pop out of bed' flowers that amused us for hours as kids.
Ingredients
- 500 grams carrots
- 1 head of garlic
- 1 tsp organic cumin
- 1 onion - quartered
- 1 leek - sliced
- 600 mls hot water
- 1 vegetable organic stock cube
- black pepper
Directions
- Step 1 Preheat oven to 200:C
- Step 2 Chop vegetables roughly, place on an oven tray (but not the leek), splash with olive oil & roast for approx 30 minutes – checking occasionally to make sure they aren’t burning. Reduce heat to 175:C if the carrots start to get to brown/black around the edges.
- Step 3 Put 1TB of olive oil in a large pot, heat & then add the leek & teaspoon of cumin & soften. Add the roasted vegetables, water, stock cube & cook for 30M.
- Step 4 Using a hand blender, puree to your preferred consistency & check for seasoning.
- Step 5 Serve with a dollop of organic natural yogurt & freshly chopped herbs – enjoy!
