Creamy Carrot Soup
Featured Product:
Cumin Ground

Creamy food can be hard to come by when you're vegan but have no fear, our vegan creamy carrot soup is here!
Creamy food can be hard to come by when you're vegan but have no fear, our vegan creamy carrot soup is here!
Preheat the oven to 200C, place the chopped carrots onto a baking tray and drizzle with 2 tablespoons of oil and 1/2 teaspoon of salt. Toss to cover and roast for 25 to 40 minutes or until the edges are caramelized.
Heat 1 tablespoon of olive oil in a pan over a medium heat, add the onion and 1/4 teaspoon of salt and sauté until the onions soften. (Around 5 - 7 minutes).
Add the garlic, coriander and cumin, cook until fragrant while stirring constantly for 30 seconds - 1 minute. Pour in the vegetable broth and water.
Tip in the roasted carrots, bring to a boil, reduce and cook for 15 minutes.
Once cooked, remove from the heat, leave to cool slightly and carefully pour into a blender. Add the butter, lemon juice and black pepper to taste. Blend until smooth, add another tablespoon of butter for richness or a little more lemon juice for more zing.
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