Roasted carrot & ginger soup

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Carrots and coconuts pair perfectly with a subtle kick of ginger to make this a perfect meal on a cold winter day! It’s sweet and spicy, creamy and comforting and everything you want a soup to be.The gorgeous colour is just an added bonus when you have fresh organic produce that does all the work for you. Let’s just say it’s a cheat’s way of skipping all the planning ahead when making a Thai curry by making a quick and easy soup instead!

PREPARATION TIME: 1 hour

INGREDIENTS

  • 10 medium-sized carrots, peeled
  • 2 large red onions
  • 1″ piece of fresh ginger
  • 200 ml coconut milk
  • 600 ml vegetable stock
  • 1/2 teaspoon dried red chilli flakes
  • Few sprigs of fresh thyme
  • Olive oil
  • Sea salt, to taste

METHOD

Preheat the oven to 220°C.

Start by roughly chopping the carrots and onions, lengthwise, into halves or quarters depending on the size. Cut the ginger root into small chunks.

Note: You could always adjust the amount of ginger as per your preference!

Toss all of them onto a baking tray, drizzle generously with olive oil and add a few thyme leaves. Give them a thorough rub to coat the vegetables evenly.

Place in the oven for about 30-40 minutes.

At the point, you could thinly slice some of the ginger root and flash fry them in hot oil to use as a topping later.

Once out the oven, transfer all the roasted vegetables into a blender. Season with sea salt, add the dried chilli flakes and coconut milk.

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Blitz for a few minutes and slowly start to ladle in some of the vegetable stock to loosen up the purée.Once you achieve a smooth consistency, transfer the purée into a pot, add the remaining stock and bring to a simmer.

Adjust the seasoning if required.

Note: You could alternatively use a stick blender to purée the soup and simplify the process altogether!

Serve warm and top with thyme sprigs, crispy ginger and a dash of cayenne pepper.

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PRESSURE POINTS

This recipe is fairly simple, only fair warning if you’re using a blender avoid adding too much liquid while blitzing it, things could get messy!

If you give this recipe a go, I’d love to see how it turned out. Leave a comment below and share your pictures on Instagram using the tag #thecookbooklife!

Stay healthy!

Nikita xx

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9 Comments Add yours

  1. Reblogged this on Comentarista de Tudo and commented:
    Bonito Blog de Receitas… Vou pedir para a Cecilia fazer essa sopa!!

    Liked by 2 people

  2. thereealyou says:

    Its wonderfull

    Liked by 2 people

  3. thereealyou says:

    Its wonderfull and impressive too

    Liked by 2 people

    1. Haha thank you again, glad you liked it! 😛

      Like

  4. This looks amazing! How is the ginger incorporated into the soup? I see the optional use as a topping, and I see 1″ of ginger root, but I can’t find how the ginger root gets into the soup. Do you chop it and puree it with the roasted vegetables?

    Liked by 2 people

    1. Oh my, I’m so glad you mentioned that. I entirely missed out the ginger while typing. It’s simply roasted in the same tray as the vegetables. I’ll update it right away. Thank you for that! ❤

      Liked by 1 person

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