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Blog · Food & Recipes

Spiced Carrot Soup






 - 1 kg carrots, peeled and cut into 2cm pieces

 - 1 1/2 tbs honey

 - 2 tsp cummin seeds, crushed

 - 2 tsp coriander seeds, crushed

 - 1/2 tsp tumeric

 - 1 cinnamon stick

 - 2 1/2 tbs olive oil

 - Salt to taste

 - Extra olive oil, for frying

 - 1 small onion, peeled and diced

 - 1 clove garlic, crushed

 - 1 tsp fresh ginger, grated

 - 500ml vegetable stock

 - Sour cream to serve

 - Handful of fresh coriander leaves to garnish



Pre-heat oven to 180 degrees Celcius.

In a baking tray combine the carrots, honey, spices, cinammon stick, olive oil and salt. Mix well and bake for 30-40 minutes. Discard the cinnamon stick.

Heat a large saucepan with a dash of olive oil. Add onion, garlic and ginger. Cook until the onion is translucent.

Add vegetable stock and bring to a boil. Reduce to a simmer, add the roast carrots and cook for 5 minutes, or until carrots are soft. Remove from heat and puree with a stick blender or food processor.


To serve

Serve with a dollop of sour cream and fresh coriander leaves.


Click here to find more delicious recipes in our latest edition of Chapter Magazine.


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