Ingredients

• 2.2lb – 1kg carrots, peeled and cut into chunks
• 1 medium onion, peeled, quartered
• 3 garlic cloves, unpeeled
• 2in – 5cm fresh ginger, finely grated (1/4 tsp of dried ginger powder.)
• 1 inch (2.5cm) fresh turmeric root (¾ tsp turmeric powder)
• 2 tbsp olive oil
• 1 tsp salt (adjust to taste)
• ¼ tsp cracked black pepper
• 1 tsp cumin seeds, toasted and ground
• 1 tsp coriander seeds, toasted and ground
• 1 tsp sweet paprika
• Pinch nutmeg (Freshly grated)
• 1 bay leaf
• 5 cups – 720ml vegetable or chicken stock
• 1 ½ cups – 360ml coconut milk (full fat, unsweetened)
• Juice of ½ lemon
• Fresh coriander or parsley to garnish

Steps

• Step 1

  Preheat oven to 400°F – 200°C. Place carrots, onion, and garlic (unpeeled) on a roasting pan. Drizzle with olive oil, season with salt and roast for 25-30 minutes until tender and lightly caramelised.

• Step 2

  Squeeze roasted garlic from its skin. Transfer roasted vegetables to a large soup pot. Add grated ginger, turmeric, cumin, coriander, paprika, nutmeg, and bay leaf.

• Step 3

  Pour in stock and water. Simmer gently for 25-30 minutes. Remove the bay leaf.

• Step 4

  Blend the soup until smooth and silky. Use either a stick or regular blender. Return to low heat and stir in the coconut milk. Adjust seasoning.

• Step 5

  Serve hot, garnished with fresh coriander or parsley, with a scatter of toasted pumpkin seeds for crunch.

Little Tips

Quick DIY stock: simmer carrot peels, onion ends, celery leaves, bay leaf in water while your veg roasts. (I also used the green parts of leeks) Strain and use, 30-40 minutes is enough. (If in a hurry 20 will still be ok)

Roasting for flavour – roasting caramelises sugars in the carrots and onion, giving the soup depth and a touch of smokiness.

Coconut lift – full-fat coconut milk adds creaminess and a subtle sweetness that pairs perfectly with carrot.

You can add lemon juice at the end to cut through the richness and keep flavours bright.