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Serves
4
Prep
15
mins
Cooking
60
mins
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Spiced Carrot Soup

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Directions
Step 1

Preheat oven to 180oC (160oC fan-forced). Toss carrots with the oil, spices and sugar. Spread onto a lined oven tray and cook for 35 minutes until tender.

Step 2

Heat oil in a deep saucepan. Add onion, garlic, ginger and mustard seeds. Cook for 3-4 minutes until onion is tender and seeds are popping. Add carrots to the pan with the stock, water and 1/2 cup of the SuperBlend. Bring to the boil and simmer for 10 minutes until the blend is tender. Using a hand-held blender, puree until smooth.

Step 3

Add remaining blend to the soup and cook for a further 10 to 12 minutes. Season to taste and serve with a dollop of yoghurt and chopped chillies.

Ingredients
  • 800g carrots, peeled and roughly chopped
  • 2 tbs oil
  • 1 tsp ground cumin
  • 1/2 tsp tumeric
  • 1 tsp brown sugar
  • 1 tbs oil, extra
  • 1 onion, diced
  • 3 cloves garlic, finely chopped
  • 3cm piece fresh ginger, finely grated
  • 2 tsp mustard seeds
  • 2 cups vegetable or chicken stock
  • 2 cups water
  • 1 cup McKenzie's Lentils, Freekeh & Beans SuperBlend
  • To taste, McKenzie's Australian Natural Sea Salt Grinder
  • To taste, McKenzie's Whole Black Peppercorn Grinder
  • To serve, chopped green chillies & yoghurt

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Related Products


  • McKenzie's Lentils, Freekeh & Beans SuperBlend 350g

  • McKenzie's Australian Natural Sea Salt Grinder 115g

  • McKenzie's Whole Black Peppercorn Grinder 55g

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