Roasted Carrot and Ginger Soup
- Gently fry carrot and onions in butter and oil for 5 minutes or until vegetable just start to lightly brown around edges.
- Add cumin and cook for 1 minute, stirring constantly.
- Add Naked Ginger, stock, and seasonings. Bring to boil, then simmer uncovered for about 20 minutes until vegetables are very soft.
- Using a stick blender or food processor, blitz until smooth. Adjust seasoning if necessary.
Ladle into warmed bowls or mugs and garnish with a spoonful yoghurt and finely chopped carrot feather tops, torn coriander leaves or chopped toasted hazelnuts.
Accompanied with fresh crusty bread or lightly toasted ciabatta, baguette or focaccia, lightly sprinkled with virgin olive oil and rubbed with fresh cut tomato half or garlic.
A standard Australian Metric 250ml cup & 20mL tablespoon measuring sets are used
New Zealand Metric tablespoon measure = 15mL or 3 teaspoons