Name: Curried Carrot Soup
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 5
Ingredients: Cebollitas Bunch; Morton Iodized Salt, 26 Ounce; Cake Mate Sugar, Blue; Lime; Fresh Turmeric; Cobram Estate Olive Oil, Extra Virgin, Classic Flavor; Japanese Sweet Potato; Kitchen Basics Unsalted Vegetable Stock; McCormick® Smoked Paprika & Onion Seasoning; Wan Ja Shan Soy Sauce; Morton & Bassett Spices Curry, Organic; Mighty Sesame Co. Organic Squeezable Tahini Paste; Pacific Foods Coriandre; Justin's Peanut Butter Blend, Honey; O Organics Coconut Milk, Organic, Light; Morton & Bassett Spices Cumin, Organic, Ground; Spice World Ginger, Minced; McCormick Gourmet™ Global Selects Oak Wood Smoked Pepper from Vietnam; O Organics Parsley, Organic; Carrot; Good Sense Organic Pumpkin Seeds, Pepitas, Roasted & Salted; DeLallo Fresh Garlic With Spices

1: Roughly chop the carrots and sweet potato into chunks, then place on a baking tray.

2: Roughly chop the onion and slice the garlic bulbs in half, then add to the tray.

3: Season with salt, pepper, the spices listed, and a splash of olive oil. Mix well, then roast for 30-40 minutes at 200°C fan, or until softened and caramelised.

4: Pour the roasted veggies into a saucepan with 1 liter of vegetable stock, the peanut butter, and soy sauce, then blend until smooth. Season to taste.

5: Add the coconut milk, then simmer for 5-10 minutes, seasoning with lime juice if you like.

6: Ladle the soup into bowls, top with tahini, fresh herbs, toasted seeds, a swirl of good quality olive oil, and a pinch of paprika.

7: Serve with buttered toast and enjoy!

Curried Carrot Soup

Serves 5

15 mins prep

40 mins cook

55 mins total

What you need

How to make