I adapted this from the Small Food book for a friend’s surprise birthday party. The book recipe is slightly thicker and is meant to be served as soup shots.
It’s a really simple recipe: carrots are the heroes of the dish. You don’t need to fry off onion or leeks, as the spices provide the flavour. All you need is access to a roasting pan large enough, a blender and a saucepan.
Almost everything, barring the carrots, coriander, thin cream and sour cream, is likely already in your pantry. And carrots are such a basic staple, that you’ve likely already got those too!
- 1.5 kG carrots, peeled and cut into chunks
- 3 tsp crushed coriander seeds
- 3 tsp ground cumin
- 2 cinnamon sticks broken in half
- 2 tsp honey
- 1/3 cup olive oil
- 1L stock (I recommend Vegeta)
- 2 cups water
- 100mL thin cream
- 1 small tub sour cream (to serve)
- sprigs of fresh coriander (to serve)
Preheat oven to 200°C. Put carrot chunks into roasting pan, cover with cumin, coriander seeds and cinnamon. Pour on honey and olive oil. Mix thoroughly to ensure carrots are fully coated.
Pop into oven for an hour. Stir them regularly (every 20 minutes/so) to ensure they are cooking evenly and the spices and oil is mixed through them.
When they are soft, remove them from the oven and cool (you can roast the carrot the night before if you want).
Put half the carrots into a blender along with half the stock and water, blend until smooth and then pour into a clean saucepan. Repeat with the rest of the carrots, stock and water.
Put the saucepan over a low heat, add the cream and the heat, stirring occasionally until it’s heated to eating temperature.
[NB: Don’t bring the soup to the boil, it’s a thick soup so the boiling soup bubbling will actually mean you end up with carrot soup over your stove, countertop and walls….I speak from experience].
Serve with a dollop of sour cream and some sprigs of fresh coriander.