This soup is exactly what you need. Perfectly balanced sweet, salty, savoury and spicy! If you are looking for something to mix up your weekly menu- this is it. A gorgeous thick and velvety soup- it satisfies the belly while being light on the wallet and the earth.
Super easy and quick to whip up, this is a midweek winner. Keeping well in the fridge for a few days (don't add the toppings til ready to serve) it can also be a timesaver. Go on- spicy carrot... you know you want to try it!
Serves 4
What you need:
Glug of olive oil
6 carrots, roughly chopped into chunks 1 brown onion, chopped
¼ cup brown sugar
1 bullhorn pepper, chopped with seeds intact
½ tsp chilli powder
40 g butter
6 cups chicken or vegetable stock
Salt and pepper to taste
For serving:
Greek yogurt
Fresh coriander
White sesame seeds (you can toast these on a pan for extra depth of flavour)
Method:
Heat a good glug of oil in a soup pot over medium heat. Add the chopped veggies and cook until the onion is fragrant and translucent. Stir frequently.
Add the stock, butter and chilli powder and bring to a boil.
Reduce to a simmer and cook until all of the veggies are soft and tender.
Use a stick blender to puree the soup until smooth. Season with salt and pepper.
To serve, top with a dollop of yogurt, a generous handful of coriander and tablespoon of sesame seeds.