Serves 3
40 minutes
Ingredients:
1 kg carrots, peeled and chopped
Olive oil
1/2 tbsp black mustard seeds
1 small white onion, diced
2 celery sticks, diced
2 garlic cloves, crushed
1 chilli, diced
1 thumb of ginger, grated
1 tsp fennel seeds
1 tsp turmeric
1 litre of veg stock (I use Bouillon Powder)
Salt and pepper
For the Garnish:
Fresh coriander
Black and white sesame seeds
Unsweetend coconut yoghurt
Preparation
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Start by preheating your oven to 200 degrees and lining a large baking tray with greaseproof paper.
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Peel and chop your carrots into bitesize pieces, play onto the baking tray, coat in oil and sprinkle over salt and black black mustard seeds. Massage together to make sure all of the carrots are coated and place in the oven for 30 minutes.
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Meanwhile, heat 1 tbsp of olive oil in a large soup pan. Dice onion and celery and add to the pan once hot.
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After 5 minutes or until the onion and celery are soft and translucent, add diced chilli, crushed garlic and grated ginger to the pot. Stir and allow to saute on a low heat for up to 10 minutes whilst you wait for the carrots to be ready.
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Meanwhile heat a dry frying pan and lightly toast the fennel seeds. Now add to the pot along with 1 tsp of turmeric.
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Once carrots have roasted for 30 minutes, add them to high speed blender along with the contents of your soup pan and 1 litre of veg stock. Blend until smooth and return the soup to the soup pan.
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Bring to the boil and season with salt and pepper to your taste.
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Divide into bowls and garnish with coconut yoghurt, sesame seeds and fresh coriander.
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Enjoy!
