Roasted carrot and coconut soup
Sweet roasted carrots blended with ginger and coconut milk into a velvety, golden soup.
- Time1 hr
- LevelEasy
- Costabout £0.78 a head
- Oven200°C (180°C fan)
Ingredients
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Method
- 1
Heat the oven to 200°C (180°C fan). Toss the carrots, onion, olive oil, garlic and cumin on a large baking tray.
- 2
Roast for 35 minutes, turning once, until the carrots are soft with browned edges.
35 min - 3
Squeeze the garlic out of its skins and tip everything into a large pan with the ginger and stock.
- 4
Bring to a simmer and cook for 10 minutes.
10 min - 5
Add most of the coconut milk and blitz with a stick blender until completely smooth.
- 6
Season with the salt and lime juice. Serve with a swirl of the remaining coconut milk.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.