Roast Carrot & Coriander Soup

Instructions

1. Preheat the oven to 200°C / 390°F fan assisted.
2. Trim the tops and ends of the carrots, then cut them into quarters lengthways. Add to a large baking tray, drizzle with olive oil and season with salt and pepper. Bake for 30 minutes.
3. Add a drizzle of olive oil to a saucepan on a medium heat. While the oil heats up, peel and dice the onion, then add to the saucepan and fry for 8 minutes.
4. Peel and dice the garlic and ginger, then add them to the saucepan along with the ground coriander and chilli flakes. Fry everything for 2 minutes.
5. Finely dice the potato and add it to the to saucepan along with the stock and then top up with 500ml (17 fl.oz) of hot water. Season to with a pinch of salt and paper, bring to the boil, then reduce the heat and simmer with the lid on for 8 – 10 minutes or until the potato is soft.
6. Add the roasted carrot to the saucepan along with a large handful of fresh coriander. Blend the soup either using a handheld blender or transfer to a worktop blender. Taste and, if necessary, season to taste with some extra salt and pepper.
7. Serve in a bowl with a swirl of dairy-free single cream and a sprinkling of crispy onions, chilli flakes and fresh coriander leaves. Yaaas.