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Roast Carrot Soup Recipe with Chilli and Almonds

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.

Dairy Free
Gluten Free
Vegan
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Ingredients

For the recipe:
  • 8 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

01
Heat the oven at 200oC and warm the roasting tin
02
Dry-fry the peppercorns, cumin seeds, linseed and coriander together until they 'pop'. Use a pestle and mortar to break up the seeds
03
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
04
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.