Roasting the carrots gives it a wonderful depth of flavour. The carrots can be substituted with roasted butternut for an interesting twist.
1 kg carrots, peeled if preferred
15 ml olive oil
5 ml olive oil
1 large onion, finely chopped
10 ml crushed garlic
10 ml crushed ginger
5 ml ground coriander (optional)
2.5 ml ground cumin (optional)
2.5 ml cayenne pepper (optional)
1.5 to 2 liters beef or chicken stock
extra-virgin olive oil or
cream or creme fraiche or
60 ml spring, thinly sliced or snipped chives
- Pre-heat the oven to 200°C.
- Place the unpeeled carrots in a roasting pan in a single layer.
- Drizzle the olive oil over the carrots and mix well.
- Roast the carrots for 45 minutes to an 1 hour. The cooking time will depend on the thickness of the carrots.
- While the carrots are roasting, heat the oil in a large saucepan and stir-fry the onion until translucent.
- Add the garlic, ginger and spices and stir-fry over a medium heat until fragrant.
- Test if the carrots cooked like you would for e.g. a potato … stick a utility knife into it. Is should be soft.
- Cut the carrots into chunks and add it to the saucepan with the onion mixture.
- Add about 1.5 liter stock.
- Use a stick blender and puree the ingredients until smooth.
- Adjust the consistency of the soup to your liking by adding more stock.
- For a creamier end result, add some milk, cream, coconut milk or coconut cream.
- Transfer the soup to a serving dish and keep warm until ready to serve or serve in heated soup bowls garnished with oil, cream, fresh herbs, etc.
- Serve the soup with freshly baked bread.