Serves
4
Prep
15
mins
Cooking
60
mins
Spiced Carrot Soup
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
