I’m certainly happiest when I’m busy busy busy! This past week was particularly hectic for me with loads of work and late nights. I love it, but the long hours started to take their toll, and I felt the onset of a cold coming along. When I’m not feeling 100% I crave something warm and comforting, but nutritious at the same time to speed up my recovery.
This soup is exactly what I needed! Full of veggies and so satisfying! Roasting the vegetables deepens their flavours, and brings out their natural sweetness as they caramelise. Carrots are the perfect base for soups. They are available all year round, inexpensive and incredibly sweet when roasted. I’ve added some spices to give the soup a lovely warmth, as well as including ginger and garlic for their healing properties. My garnish was chili powder and some left over chives I had at home, but feel free to use whatever you have.
- 4 carrots
- 1 red onion
- 1 sweet potato
- 2cm piece ginger
- 4 cloves of garlic
- 3 cups vegetable stock
- coconut oil
- sea salt
- ½ tsp of turmeric
- ½ tsp cumin
- ½ tsp chili powder
- Preheat oven to 180 degrees celsius.
- Cut the carrots, sweet potato and onion into similar sized pieces so they bake evenly.
- Grease a baking tray with coconut oil, then place the vegetables and garlic on the tray. Drizzle a little bit more coconut oil over the vegetables. Use your hands to rub the oil into the vegetables, then lightly season with salt.
- Roast the vegetables for 35 minutes. Leave to cool.
- Blend the roasted vegetables, stock and spices until it reaches a smooth consistency.
- Heat for a few minutes in a saucepan before serving.