This comforting, velvety smooth, luscious Roast Carrot Soup with Ginger, Cumin and Coriander is simple to make yet bursting with layers of flavour.
Collect together your equipment (see Recipe Notes below) and ingredients.
Preheat oven to Fan Oven 180°C/200°C/400°F/Gas 6.
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.
Wrap the foil loosely around the garlic and ginger but make sure it is sealed.
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.
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.
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.
Put the vegetables and garlic confit parcel in the oven and cook for 30 minutes.
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.
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.)
Transfer the vegetables to your food processor with the garlic, sliced ginger, spices and any oil.
Pour in the stock and blend until smooth. It will be quite thick at this stage.
Transfer to a large pan to re-heat and add the milk.
Add sufficient milk to get the consistency you are looking for.
Re-heat when you are ready to serve. Taste and adjust seasoning.
Serve in warmed bowls, with your chosen garnishes and some warm fresh bread.
Equipment: