As we are heading towards winter I’ve started experimenting with soups again. Roasting carrots bring out their lovely sweet flavour and also adds caramelization. Ginger and cayenne pepper give a lovely heat to this soup. Together they make a perfect combination for lunch on a cold Autumn or Winter day.

As with all soups, this is delicious served with fresh bread – I recommend brown soda bread or crusty French bread.

You can store this soup in your fridge for a few days or you can freeze it in individual portions.

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Roasted Carrot & Ginger Soup

Prep Time 10 minutes

Cook Time 55 minutes

Servings 6

Ingredients

• 1 tablespoon olive oil
• 15 g butter
• 1 large onion
• 2 garlic cloves
• 4-5 cm piece of ginger
• 2-3 whole cardamom pods
• 1/2 tsp ground coriander
• ¼ tsp cayenne pepper
• 800 g carrots
• 1 litre vegetable stock
• 100 ml whole milk
• salt
• freshly ground black pepper

Instructions

• Preheat the oven to 180C
• Chop the carrots into strips, add to a baking tray and roast for 30-40 minutes until soft and caramelized.
• Finely chop the onions and garlic.
• Heat the olive oil and butter in a saucepan and gently saute the onions for about 10 minutes until soft. Make sure not to get any colour on them.
• Add the garlic, ginger, cardamom pods, cumin and cayenne and stir for a couple of minutes.
• Add the roasted carrots and stir until well coated in the spices. Pour in the stock, season with salt and pepper and simmer until the carrots are soft – about 15 minutes.
• Blend using a stick blender until smooth.
• Add the milk and some further seasoning and heat through. If the soup is too thick add some more water.