Roasted Carrot Soup with Ginger and Coconut

Roast the carrots before blending them with ginger and coconut milk. The intention is a smooth soup with sweetness from the carrots and a little brightness from lime.

Estimated yield: 4 starter portions. Estimated preparation: 15 minutes. Estimated cooking: 45 minutes. Equipment: roasting tray, saucepan, stick blender.

Ingredients

• 600 g carrots, peeled and cut into 2 cm pieces
• 2 tablespoons neutral oil, divided
• 1 small onion, about 120 g, thinly sliced
• 20 g fresh ginger, peeled and finely grated
• 2 garlic cloves, chopped
• 600 ml vegetable stock, plus up to 200 ml extra as needed
• 200 ml unsweetened coconut milk
• 1 tablespoon lime juice, then more to taste
• 1/4 teaspoon fine salt, then more to taste
• Freshly ground black pepper
• 2 tablespoons chopped coriander, optional

Method

1. Heat a conventional oven to 210°C. Toss the carrots with 1 tablespoon oil and the salt on a tray. Spread out and roast for 30 to 40 minutes, turning halfway, until tender and browned at the edges.
2. Heat the remaining oil in a saucepan over medium heat. Cook the onion for 8 minutes, stirring, until softened. Add the ginger and garlic and cook for 1 minute.
3. Add the roasted carrots and 600 ml stock. Simmer for 10 minutes, until the carrots crush easily with a spoon.
4. Take off the heat. Using a stick blender with its head submerged to limit splashing, blend until smooth. Add the coconut milk and extra stock a little at a time until the soup pours easily.
5. Return to a gentle heat. Stir in the lime juice, then taste before adding more salt or lime. Serve with pepper and coriander if using.

Kitchen trial

Check the final yield and the stock needed after blending. Compare the ginger level before increasing it. If the soup tastes flat, try a little lime before adding more salt.