Vegan Roasted Carrot & Coriander Soup


January 13, 2016 by marksetchfield

unnamed-5.jpgServes 4, prep time 20 minutes, cooking time 50 minutes

4 sliced roasted carrots 
1 tbsp of maple syrup, for roasting the carrots
1 can of chickpeas drained and rinsed
1 can coconut milk
2 pints of vegetable stock
2 tsp of curry powder

1 tsp of turmeric
1 tsp of cumin seeds

1 red onion chopped
1 tsp of orange zest, keep some to serve
1 handful of chopped coriander

1 tsp of rock salt
1 tsp of ground black pepper

Preheat the oven to 180 degrees, place the sliced carrots in a bowl and add the maple syrup, using a spoon mix, so all the carrots are covered. Place the carrots on a greased baking tray and place in the over for 45 minutes and cook until soft. Heat the stock in a pan and bring to the boil, add the remainder of the ingredients, simmer for 20 minutes. Remove the carrots from the oven and add to the boiling stock, season with rock salt and fresh pepper, then simmer for a further 20 minutes. Turn off the heat, using a handheld blender blitz the soup. Pour into bowls and serve topped with some fresh black pepper and orange zest. (Suitable for home freezing)

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