Serves 4-6
Prep time: 15 min
Cook time: 30 min
Ingredients:
- 2 Tbsp olive oil
- 1kg carrots, peeled and chopped
- 1 tsp ground cumin
- ½ tsp salt
- ½ tsp freshly ground black pepper
- 1 large onion, finely diced
- 2 cloves garlic, minced
- 2 Tbsp fresh ginger, grated
- 4 sprigs fresh thyme
- 2 Tbsp Goldcrest Lemon & Ginger Infused Honey
- 400ml coconut milk
- 1250ml vegetable stock
- Coconut yoghurt, thinned out with a little water, for serving
- 4 Tbsp mixed nuts and seeds, for serving
- Olive oil, for cooking
- Salt and pepper, to taste
Variations:
If not vegan or vegetarian – chicken stock adds wonderful flavour.
One can also use a dairy yoghurt to finish the soup.
Method:
- Preheat oven to 200˚C fan on.
- Place rack on upper third of the oven.
- Place carrots on a large baking tray in a single layer.
- Drizzle with olive oil and season with cumin, salt and pepper.
- Toss to coat well.
- Roast for 15-20 minutes until deeply golden brown and the carrots begin getting little charred spots.
- In a large pot or saucepan heat a drizzle of olive oil.
- Add the onion and cook until very tender.
- Add the garlic, ginger and thyme.
- Cook until fragrant.
- Add the roasted carrots to the pot.
- Drizzle in the Goldcrest Lemon & Ginger Infused Honey.
- Pour in the coconut milk and stock.
- Simmer everything together until the carrots are very tender and will blend smoothly.
- Switch off the heat and remove the thyme sprigs from the soup.
- Using a stick blender, blend the mixture until smooth.
- Taste to adjust seasoning.
- Just before serving, toast the nuts and seeds in a dry pan on medium heat.
- Keep moving and tossing them around the pan every so often until golden.
- Nuts and seeds burn very easily so don’t walk away when doing this step.
- Ladle the soup into warm bowls.
- Drizzle over a little coconut yoghurt.
- Finish with a sprinkle of toasted nuts and seeds.
- Serve the soup and enjoy!