Roasted Carrot, Turmeric & Coconut Soup
Every now and again I stumble across a recipe that grabs my attention as it sounds really delicious
So I already have high expectations
But then when I make it, the result is even better than I was expecting
Well this is one of those recipes
It’s got cold in Sydney again, so soup is back on the menu
Although I shouldn’t be that surprised. It is a Maggie Beer recipe after all!
To make this most scrumptious soup, you need to first roast carrots and pumpkin
Then blend these golden, caramelised veggies with sauteed onion, garlic, ginger, stock, coconut milk and coriander
To get this thick, incredibly tasty, wholesome and very satisfying soup…
And, as with most soups (and curries and casseroles) it tastes even better the next day…
this soup gets even tastier as it stands….but there may not be any left!
The original recipe served 50, so I have scaled it down somewhat
But apart from that, this recipe remains relatively unchanged, which is rather unusual for me!
But there was no need
It’s already down-right deeelicious
Enjoy 🙂
- 1kg carrots
- 800 grams Jap pumpkin
- Extra Virgin Olive Oil
- salt and pepper
- 1 tablespoon extra virgin coconut oil
- 1 brown onion, diced
- 2 garlic cloves, roughly chopped
- 15 grams (thumb-sized piece) fresh ginger, finely chopped
- 1 tablespoon honey
- 1 teaspoons ras el hanout
- 1 teaspoons ground turmeric
- 1 tablespoons verjuice or apple cider vinegar
- 2 litres stock
- 2 cups coconut milk
- 1 bunch fresh coriander, washed well, roughly chopped
- Heat oven to 220C.
- Roughly chop the carrots and pumpkin into inch cubes, place into a bowl, drizzle with extra virgin olive oil, salt and pepper, toss to coat then evenly spread onto parchment lined trays.
- Place in oven and cook for 30-40 minutes or until golden and soft.
- Meanwhile heat a large pot on the stove, add the extra virgin coconut oil and cook the diced onion over medium heat for approximately 10 minutes (no colour).
- Add the garlic, ginger and honey, cook over a gentle heat for a further 5 minutes.
- Add the ras el hanout and turmeric cook for 1 minute or until aromatic.
- Deglaze with the Verjuice or apple cider vinegar, cook for 2 minutes or until evaporated.
- Place the roasted carrots, pumpkin and stock into the pot and bring to the boil. Simmer for 20-30 minutes until thick.
- Pour in the coconut milk and simmer for a final 5 minutes.
- Remove from the stove and blend in a high performance blender until silky smooth.
- Stir through most of the coriander and adjust seasoning accordingly.
- To serve - divide the soup between the bowls, top with the extra coriander.
Did you know?
Curcumin is the active ingredient in turmeric.
Research shows it has some pretty amazing benefits for your brain. A new study published in the American Journal of Geriatric Psychiatry showed that a daily supplement of curcumin improved memory and mood in people with mild age related memory loss.
