Roasted Carrot Soup
Carrots have been accumulating in the bottom of my fridge drawer over the last few weeks so it's time to use them up in a sweet and spicy roasted carrot soup; speckled with chilli and ginger, this...
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Ingredients
- olive oil
- 10 medium sized carrots, peeled and quartered
- 1-2 red chillis, finely chopped
- thumb sized piece of ginger, peeled and grated
- 750ml vegetable stock
- 1/2 tablespoon curry powder
- 400g can of chickpeas, rinsed and drained
- 200ml coconut cream
- salt
- pepper
- 2 thumb sized pieces of ginger and grated
- cooking oil
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