Roasted Carrot & White Bean Soup with Chickpea Croutons
Serves 4
Directions
- 1Preheat the oven to 200°C. Add the carrots to a large roasting tray, drizzle with olive oil, season with salt and black pepper, then toss to coat. Roast until tender and lightly caramelised at the edges.
- 2Heat 1 tablespoon olive oil in a large pot over medium heat. Add the chopped onion and cook until softened.
- 3Stir in the minced garlic and cook until fragrant. Add the ground cumin, smoked paprika and chilli flakes, and cook for a further 30 seconds to toast the spices.
- 4Add the roasted carrots along with cannellini beans and vegetable stock. Simmer gently and stir in coconut milk.
- 5Blend until smooth using a stick blender or high-speed blender until silky and creamy.
- 6For the crispy chickpeas, preheat the oven to 200°C. Pat the chickpeas dry and spread onto a separate tray. Toss with olive oil, mixed herbs, garlic powder, salt and pepper. Roast until crisp and golden.
- 7Divide between bowls and top each serving with 1/8 of the crispy chickpea croutons, cress, chilli flakes, salt and black pepper.
Ingredients
- 1 kg carrot, peeled and chopped into chunks
- 1 large onion, roughly chopped
- 3 garlic clove
- 1-2 tbsp olive oil
- 1 tsp ground cumin
- 0.5 tsp smoked paprika
- 1 pinch chilli flakes (optional)
- 1 400 g tin cannellini beans, drained and rinsed
- 1 litre vegetable stock
- 0.5 400 ml tin coconut milk
- to taste salt
- to taste black pepper
- 1 400 g tin chickpeas, drained and rinsed
- 1 tsp olive oil
- 1 tsp mixed herbs
- 0.5 tsp garlic powder
- cress (optional)
Equipment
roasting traylarge potstick blender
Tips
- Pair with some sourdough bread
- Use bone broth rather than vegetable stock to increase protein and make it a more balanced meal
