Roasted Carrot Soup

This winter sucks. Yes, I probably say that every winter but for some reason, this one feels worse than the rest…at least for right now, in this moment. It’s also the first I’ve been counting down the days to escape to the European summer. In less than 30 days, I will find myself on sailing between Greek Islands with two good friends of mine. I can’t wait. The temperature over there currently has a reasonable 38 degrees high with a low of 25. A low of 25. That’s as warm as an Auckland summer day, on a good day.

For most, a 40-degree heat seems too hot, for me, it sounds ideal.  I am so so excited and only have a little bit of planning left; which French town to stop in between Barcelona and Paris. Currently, the options are either Lyon or Montpellier so if anyone reading can help sway my thoughts. Please, pleaes leave a comment!

Anyway, back to the reality and here is another winter warmer for you to delve into. This one is based off Shona’s carrot soup from the latest Dish magazine. This one caught my eye with the inclusion of one of my favorite ingredients, peanut butter.

I got some new bowls and background materials this week and thought I would bring them into work given the lighting is better at lunch than dinner time these days. However, work decided to spruce up the shoot with some much-needed hashtags and useless office stationary. Oh, how they did well.

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1kg of carrots, chopped
1 onion, finely sliced
10 cloves of garlic
Olive oil
1 litre of vegetable stock
a handful of fresh coriander, chopped
1/4 cup peanut butter
2T sweet chili sauce
1 can of coconut milk

1. Preheat the over to 180 degrees and roast the carrots in olive oil, half the garlic for 30 40 minutes.
2. Gently fry the onion and rest of the garlic in olive oil until translucent. Add the roasted carrots and pour in the stock. Add the peanut butter, coriander, sweet chili sauce and stir well. Simmer for 10 minutes.
3. Blitz the soup in a food processor until combined. Return to heat and stir through coconut cream and additional sweet chili to taste.
4. Serve piping hot and with garlic bread. Enjoy.


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