Roast Carrot & Chilli Soup
Serves: 4 people
Takes: 15 mins to 30 mins
When chillies are roasted their flavour completely changes. It’s sweet as well as hot.
If you prefer your dishes a little less fiery then roast a large red pepper instead.
Ingredients
10 carrots, any colour, peeled and roughly chopped
1 large red chilli, stabbed with a knife
2 fat cloves garlic, skin left on
1/2 tablespoon olive oil
1/2 teaspoon cumin seeds
1 tablespoon butter
1 leek, sliced
1 pint vegetable stock
2 tablespoons fresh coriander, stalks roughly chopped
salt and pepper, to taste
2 tablespoons thick greek yoghurt (optional)
few toasted pumpkin seeds, to garnish
Method
Preheat the oven to 200°C/400°F/gas 6.
Lay the carrots, chilli and garlic on a baking tray lined with parchment.
Drizzle over the olive oil, sprinkle with cumin seeds and season well with salt and pepper.
Roast in the oven for 25 - 30 minutes or until the chilli is blistered and the carrots are colouring.
Start the soup In a large pan by gently heating the butter.
Stir in the leeks and allow to soften for a few minutes.
Add the roasted carrot, chilli, garlic, vegetable stock and stalks from the fresh coriander.
Bring to a simmer and allow to cook for 15 minutes, or until the carrots have softened.
Blitz the soup using a blender until smooth and pour back into the pan to reheat.
Taste and adjust the seasoning with salt and pepper if you need to.
Serve with a dollop of yoghurt and garnish with pumpkin seeds (if using). Sprinkle over the fresh coriander leaves before serving.
