Roast Carrot Soup with Ginger, Cumin and Coriander

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This comforting, velvety smooth, luscious Roast Carrot Soup with Ginger, Cumin and Coriander is simple to make yet bursting with layers of flavour. Roasting the vegetables, rather than steaming or boiling them, helps develop the vegetables’ natural sweetness and enhances all the flavours. When pureed with garlic confit, spices and ginger, you have a rich and filling soup with a huge flavour punch.

Using milk as well as stock, helps create a creamy soup, without the need to add cream or butter – although, if you are that way inclined, a good glug of cream stirred into the soup, or drizzled on top, would be utterly delightful. Furthermore, if you are looking for a vegan option, simply use coconut milk and vegetable stock.

Serve drizzled with cream or natural yoghurt, some fresh coriander and some fresh bread, and you have a perfect winter lunch or starter. Ideal whilst we are out in the snow in Switzerland but also delicious after a cold dog walk on Wimbledon Common.

Don’t be alarmed by the 2 heads of garlic confit! When you roast whole bulbs of garlic in the oven, you get soft, creamy cloves with a rich, mellow, sweet flavour. Adding depth and complexity to your food, these little nuggets of flavour pack a huge punch for their size and can be used to enhance many different recipes, not just this beautiful soup!

How to make Roast Carrot Soup with Ginger, Cumin and Coriander

Collect all your ingredients together:

For the garlic and ginger confit:

• heads of garlic
• fresh ginger, in 5mm slices (no need to peel)
• olive oil
• coriander powder
• cumin powder
• grinding of salt and freshly ground black pepper

For the soup:

• washed, trimmed and sliced carrots, cut into 1cm slices on the diagonal (weight is prepared weight)
• onion, peeled and chopped into similar size cubes
• floury potato, peeled and chopped into slightly larger cubes. I use Maris Piper
• fine salt
• freshly ground black pepper
• olive oil
• vegetable or chicken stock
• milk

Topping ideas:

• Sprinkle with chopped coriander
• Drizzle with fresh cream or natural yoghurt
• Scatter over chopped cooked crispy bacon
• Some garlic and/or cheese croutons
• Drizzle with chilli oil – if you want an extra kick
• Or all of the above!

Serving suggestions:

• Fresh country bread, white or brown, fresh naan or flatbread. I used olive ciabatta

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How to make this delicious soup:

1. Make the garlic confit and ginger: slice the top ¼ off the whole bulbs of garlic and thinly slice the ginger. Put in the centre of a piece of foil, drizzle with olive oil and sprinkle with the coriander, cumin, salt and pepper.
2. Wrap the foil loosely around the garlic and ginger but make sure it is sealed.

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Prepare and cook the vegetables:

1. Prepare the vegetables:
   • Wash, trim and cut the carrots into 1cm slices on the diagonal
   • Peel and chop the onion into similar sized pieces.
   • Peel the potato and chop into slightly larger cubes.
2. Tip everything into a bowl, add the salt, pepper and 2 tablespoons olive oil. Mix everything thoroughly, making sure all the vegetables are covered in the oil. Add more oil, if necessary.
3. Tip everything out onto a baking tray and ensure the vegetables are evenly scattered, leaving a space in the corner for the garlic and ginger foil parcel.
4. Put the vegetables and garlic confit parcel in the oven and cook for 30 minutes.
5. Take out of the oven, stir, cover loosely with foil and put back in the oven for a further 20 – 30 minutes or until all the vegetables are soft and lightly caramelised.
6. When cool enough to handle, squeeze the garlic confit out of the cloves. (If you cannot wait and the garlic is still hot, I use rubber gloves to protect my hands.) Add to the processor with the sliced ginger, spices and any oil.
7. Transfer the vegetables to your food processor with the garlic, sliced ginger, spices and any oil.
8. Pour in the stock and blend until smooth.
9. Transfer to a large pan to re-heat and add the milk.

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Add milk and re-heat:

1. Add sufficient milk to get the consistency you are looking for.
2. Re-heat when you are ready to serve. Taste and adjust seasoning.
3. Serve in warmed bowls, with your chosen garnishes and some warm fresh bread.

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Made this recipe?

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