A good soup is nourishing. A great soup is comforting. A superior soup is both, Chef! The base starts with roasted carrots, onion, cannellini beans & garlic. Once golden, these are blended with vegetable stock, lemon juice & coconut milk for a really satisfying soup. Sided with pan-toasted sourdough rounds.
Comforting Carrot Soup
Comforting Carrot Soup
with toasted sourdough rounds
Hands on Time: 20 - 35 minutes
Overall Time: 30 - 50 minutes
Ingredients:
- Cannellini Beans
- Carrot
- Coconut Milk
- Egyptian Dukkah
- Garlic Clove
- Garlic Cloves
- Lemon Juice
- NOMU Italian Rub
- Onion
- Onions
- Sourdough Baguette
- Sourdough Baguettes
- Vegetable Stock
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Blender
FESTIVAL OF VEGETABLES
Boil the kettle. Preheat the oven to 200°C. Spread the carrot pieces and the onion wedges on a roasting tray. Coat in oil, the NOMU rub, and seasoning. Roast in the hot oven until golden, 15-20 minutes (shifting halfway). At the halfway mark, scatter over the rinsed beans and the grated garlic.
FROM ROAST TO SOUP
Dilute the stock with 400ml of water. When the veg is done, add the veg, the diluted stock, the coconut milk, and the lemon juice (to taste) to a blender. Blend until smooth and season.
FOR DUNKING INTO DELICIOUSNESS
Spread oil over the baguette rounds. Return the pan to medium heat. When hot, toast the baguette rounds until golden, 1-2 minutes per side.
SOUP’S UP!
Bowl up the carrot soup and sprinkle over the dukkah. Serve with the toasted baguette rounds.
Carrot - 240g
Onion - 1
NOMU Italian Rub - 15ml
Cannellini Beans - 120g
Garlic Clove - 1
Vegetable Stock - 1 sachet
Coconut Milk - 100ml
Lemon Juice - 10ml
Sourdough Baguette - 1
Egyptian Dukkah - 15ml
FESTIVAL OF VEGETABLES
Boil the kettle. Preheat the oven to 200°C. Spread the carrot pieces and the onion wedges on a roasting tray. Coat in oil, the NOMU rub, and seasoning. Roast in the hot oven until golden, 15-20 minutes (shifting halfway). At the halfway mark, scatter over the rinsed beans and the grated garlic.
FROM ROAST TO SOUP
Dilute the stock with 800ml of water. When the veg is done, add the veg, the diluted stock, the coconut milk, and the lemon juice (to taste) to a blender. Blend until smooth and season.
FOR DUNKING INTO DELICIOUSNESS
Spread oil over the baguette rounds. Return the pan to medium heat. When hot, toast the baguette rounds until golden, 1-2 minutes per side.
SOUP’S UP!
Bowl up the carrot soup and sprinkle over the dukkah. Serve with the toasted baguette rounds.
Carrot - 480g
Onion - 1
NOMU Italian Rub - 30ml
Cannellini Beans - 240g
Garlic Clove - 1
Vegetable Stock - 1 sachet
Coconut Milk - 200ml
Lemon Juice - 20ml
Sourdough Baguettes - 2
Egyptian Dukkah - 30ml
FESTIVAL OF VEGETABLES
Boil the kettle. Preheat the oven to 200°C. Spread the carrot pieces and the onion wedges on a roasting tray. Coat in oil, the NOMU rub, and seasoning. Roast in the hot oven until golden, 20-25 minutes (shifting halfway). At the halfway mark, scatter over the rinsed beans and the grated garlic.
FROM ROAST TO SOUP
Dilute the stock with 1.2L of water. When the veg is done, add the veg, the diluted stock, the coconut milk, and the lemon juice (to taste) to a blender. Blend until smooth and season.
FOR DUNKING INTO DELICIOUSNESS
Spread oil over the baguette rounds. Return the pan to medium heat. When hot, toast the baguette rounds until golden, 1-2 minutes per side.
SOUP’S UP!
Bowl up the carrot soup and sprinkle over the dukkah. Serve with the toasted baguette rounds.
Carrot - 720g
Onions - 2
NOMU Italian Rub - 45ml
Cannellini Beans - 360g
Garlic Cloves - 2
Vegetable Stock - 2 sachets
Coconut Milk - 300ml
Lemon Juice - 30ml
Sourdough Baguettes - 3
Egyptian Dukkah - 45ml
FESTIVAL OF VEGETABLES
Boil the kettle. Preheat the oven to 200°C. Spread the carrot pieces and the onion wedges on a roasting tray. Coat in oil, the NOMU rub, and seasoning. Roast in the hot oven until golden, 20-25 minutes (shifting halfway). At the halfway mark, scatter over the rinsed beans and the grated garlic.
FROM ROAST TO SOUP
Dilute the stock with 1.6L of water. When the veg is done, add the veg, the diluted stock, the coconut milk, and the lemon juice (to taste) to a blender. Blend until smooth and season.
FOR DUNKING INTO DELICIOUSNESS
Spread oil over the baguette rounds. Return the pan to medium heat. When hot, toast the baguette rounds until golden, 1-2 minutes per side.
SOUP’S UP!
Bowl up the carrot soup and sprinkle over the dukkah. Serve with the toasted baguette rounds.
Carrot - 960g
Onions - 2
NOMU Italian Rub - 60ml
Cannellini Beans - 480g
Garlic Cloves - 2
Vegetable Stock - 2 sachets
Coconut Milk - 400ml
Lemon Juice - 40ml
Sourdough Baguettes - 4
Egyptian Dukkah - 60ml
Woolies Products in this dish
