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.
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.
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.
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.
Frequently Asked Questions
What is the preparation time for Comforting Carrot Soup?
The preparation time for Comforting Carrot Soup with toasted sourdough rounds is between 20 and 35 minutes.
What is the total time required to make Comforting Carrot Soup with toasted sourdough rounds?
The total time required to make Comforting Carrot Soup with toasted sourdough rounds is between 30 and 50 minutes.
How many servings does Comforting Carrot Soup provide?
4 servings
What are the main ingredients in Comforting Carrot Soup?
Cannellini Beans, Carrot, Coconut Milk, Egyptian Dukkah, Garlic Clove, Garlic Cloves, Lemon Juice, NOMU Italian Rub, Onion, Onions, Sourdough Baguette, Sourdough Baguettes, Vegetable Stock
What is the nutritional information of Comforting Carrot Soup?
Calories: 861, Carbs: 138 grams, Fat: grams, Protein: 25.7 grams, Sugar: 26.5 grams, Salt: 2343 grams
How do I prepare Comforting Carrot Soup?
SOUP’S UP!: Bowl up the carrot soup and sprinkle over the dukkah. Serve with the toasted baguette rounds. 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.
What should be prepared from my kitchen to make Comforting Carrot Soup?
Cannellini Beans, Carrot, Coconut Milk, Egyptian Dukkah, Garlic Clove, Garlic Cloves, Lemon Juice, NOMU Italian Rub, Onion, Onions, Sourdough Baguette, Sourdough Baguettes, Vegetable Stock
How many calories does Comforting Carrot Soup have?
861 calories
How much fat content does Comforting Carrot Soup have?
grams
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