Curried Carrot Soup | Alfie Cooks

Alfie Cooks

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

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Curried Carrot Soup

Serves 515 mins prep40 mins cook

A creamy and comforting curried carrot soup made with sweet potatoes, roasted garlic, and tahini. Perfect for warming up during soup season or for a Thanksgiving gathering.

0 servings

What you need

onion

tsp salt

cup sugar

lime

tbsp ground turmeric

Cobram Estate Olive Oil, Extra Virgin, Classic Flavor

tbsp olive oil

sweet potato

fl oz vegetable stock

McCormick® Smoked Paprika & Onion Seasoning

tsp smoked paprika

tbsp soy sauce

tbsp curry powder

tahini

tbsp coriander

tbsp peanut butter

fl oz coconut milk

Morton & Bassett Spices Cumin, Organic, Ground

tbsp cumin

tbsp ginger

pepper

bunch fresh parsley

carrot

pumpkin seeds

head fresh garlic

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Instructions

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!

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