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Roast Carrot Soup with Chilli and Almonds

  1. 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 substitue for both.



  1. Heat the oven at 200oC and warm the roasting tin
  2. Dry-fry the peppercorns, cumin seeds, linseed and corainder together until they 'pop'. Use a pestle and mortar to break up the seeds
  3. 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
  4. 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.


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