Roasted Carrot & Ginger Soup with Honey-Roasted Carrot Garnish
Sweet, earthy carrots take centre stage in this velvety roasted carrot soup. Roasted until caramelised and blended with ginger, onion and stock, the soup develops a rich depth of flavour. Finished with honey roasted carrots, a swirl of cream and a sprinkle of black sesame seeds, it’s a delightful option for warming up on a chilly day.
How long will it take?
1 hour
What’s the serving size?
4
What do I need?
For the Soup
- 1 ½ kg carrots, peeled and cut into chunks
- 1 large brown onion, roughly chopped
- 4 cloves garlic
- 3 cm piece of ginger, sliced
- 1 tsp ground cumin
- ½ tsp ground coriander
- 2 tbsp olive oil
- 1 litre vegetable stock
- 200 mL cream or coconut cream
- 1 tsp sea salt
- Freshly ground black pepper
For the Garnish
- 2 large carrots, sliced into thick rounds
- 1 tbsp olive oil
- 1 tbsp honey
- Pinch of smoked paprika
- Black sesame seeds
- Fesh dill or fennel fronds
- Extra cream for serving
How do I make it?
- Preheat oven to 200C.
- Place carrot chunks, onion, garlic, ginger, ground cumin and ground coriander in a large bowl. Drizzle with olive oil and toss to coat. Tip onto a baking tray and season with salt and pepper.
- Roast for 35-40 minutes, turning once, until the carrots are tender and caramelised around the edges.
- While the vegetables are roasting prepare the garnish by tossing the carrot rounds with olive oil, honey and smoked paprika.
- Spread on a separate baking tray and roast for 20-25 minutes until golden and slightly sticky.
- Transfer the roasted soup vegetables to a large saucepan. Add stock and bring to a gentle simmer for 10 minutes. Blend until smooth with a stick blender. Stir through cream and season to taste. If the soup is too thick add a little extra stock or water.
- Ladle the soup into bowls and top with honey-roasted carrot rounds, a swirl of cream, black sesame seeds and dill or fennel fronds.
