Roasting brings out the carrots' sweetness before the blender does the rest. Make extra chili oil; it is useful on almost anything.

Ingredients

  • 800 g carrots, cut into chunks
  • 1 onion, cut into wedges
  • 2 tablespoons olive oil
  • 1 thumb ginger, grated
  • 750 ml vegetable stock
  • 100 ml cream or coconut cream
  • Chili oil, toasted pumpkin seeds, salt, and pepper

Method

  1. Heat the oven to 220°C. Toss carrots and onion with oil, salt, and pepper; roast for 30 minutes until caramelised.
  2. Tip the vegetables into a saucepan with ginger and stock. Simmer for 10 minutes.
  3. Blend until completely smooth, then stir in cream. Adjust the seasoning and thin with hot water if needed.
  4. Ladle into bowls and finish with chili oil and seeds.

Serve it with

Serve with toasted sourdough and salted butter.