Ingredients

large carrots, peeld and roughly chopped

1 tsp

Steenbergs asafoetida

Splash of extra virgin olive oil or Coconut Oil

1 tbs

Steenbergs organic black peppercorns

2 tsp

Steenbergs organic cumin seeds

1 tbs

organic linseed

2 tsp

Steenbergs organic ground coriander

1 tbs

almond butter

warm vegetable stock or water

1 tsp

Steenbergs Urfa chilli flakes- or more to taste

1/2 tsp

Steenbergs organic perfect salt- add more to taste

Handful of fresh mint

Squeeze of lemon juice

Too many carrots and the need for a warm, hearty soup was the reason why this soup was made - who would have thought that it was not laced with onion and garlic! Asafoetida is a wonderful substitute for both.

Method

Heat the oven at 200oC and warm the roasting tin
Dry-fry the peppercorns, cumin seeds, linseed and coriander together until they 'pop'. Use a pestle and mortar to break up the seeds
Add carrots and olive oil to the hot roasting tin. Sprinkle over the asafoetida and seed mix. Season with perfect salt. Roast until carrots are tender - this will depend on how large the chunks are
Blend the carrots, nut butter, chilli flakes and a small amount of stock to a thick consistency. Add stock or water to create the preferred thickness. Before serving, add more chilli flakes (to taste) and chopped mint. Sprinkle with black pepper.