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Photograph of Roast Carrot Soup with Ginger, Cumin and Coriander

Roast Carrot Soup with Ginger, Cumin and Coriander

This comforting, velvety smooth, luscious Roast Carrot Soup with Ginger, Cumin and Coriander is simple to make yet bursting with layers of flavour.

Course light lunch, Lunch, Starter
Keyword black garlic, carrots, Coriander, Cumin, Ginger
Prep Time 15 minutes
Cook Time 1 hour
Servings 4
Author Susan

Ingredients

For the garlic and ginger confit:

  • 2 heads of garlic
  • 20g fresh ginger, in 5mm slices (no need to peel)
  • 2 teaspoons olive oil
  • 1 teaspoon coriander powder
  • ¼ teaspoon cumin powder
  • grinding of salt and freshly ground black pepper

For the soup:

  • 475g – 500g washed, trimmed and sliced carrots, cut into 1cm slices on the diagonal (weight is prepared weight)
  • 125g – 150g/1 onion, peeled and chopped into similar size cubes
  • 125g - 150g floury potato, peeled and chopped into slightly larger cubes. I use Maris Piper.
  • ¼ – ½ teaspoon fine salt
  • ¼ teaspoon freshly ground black pepper
  • 2 – 3 tablespoons olive oil
  • 500ml vegetable or chicken stock
  • 300ml – 500ml 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

Instructions

  1. Collect together your equipment (see Recipe Notes below) and ingredients.

  2. Preheat oven to Fan Oven 180°C/200°C/400°F/Gas 6. 

  3. 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.

  4. Wrap the foil loosely around the garlic and ginger but make sure it is sealed.

  5. Prepare and cook 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.

  6. 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.

  7. 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.

  8. Put the vegetables and garlic confit parcel in the oven and cook for 30 minutes.

  9. 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.

  10. 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.)

  11. Transfer the vegetables to your food processor with the garlic, sliced ginger, spices and any oil.

  12. Pour in the stock and blend until smooth. It will be quite thick at this stage.

  13. Transfer to a large pan to re-heat and add the milk.

  14. Add sufficient milk to get the consistency you are looking for.

  15. Re-heat when you are ready to serve. Taste and adjust seasoning.

  16. Serve in warmed bowls, with your chosen garnishes and some warm fresh bread.

Recipe Notes

Equipment:

  • Kitchen scales and measuring spoons
  • Chopping board and knife
  • Mixing bowl
  • Baking tray 
  • Piece of foil large enough to bring up around the sides of the garlic and ginger, scrunch together and seal
  • Blender/food processor
  • Cast iron casserole dish or saucepan