With the weather getting colder and the nights longer, no meal will warm you up like a comforting bowl of soup. Tonight, Karen’s sharing a flavour combo that is surprisingly complex. With the sweetness of carrot, a spike of heat from the ginger and the creaminess of potato, it’s the perfect meal for chilly winter nights.
Ingredients
Method
Preheat oven to 180°C fan-forced (200°C conventional).
Toss carrot, potato and fennel seeds in half of the oil, until coated. Season. Lay out flat in a single layer on baking-paper lined oven trays. Roast for 45 minutes, or until tender and cooked through.
Meanwhile, place a large heavy-based saucepan over medium heat. Add a good amount of the remaining olive oil, plus the butter, sliced onion, garlic and ginger. Cook for about 8 minutes, or until onion is soft and starting to caramelise.
Remove roasted vegetables from oven and add to pan with cooked onion mixture, then add chicken stock powder and hot water. Simmer on medium-high heat for 10 minutes.
Once cooked, puree with a stick blender and season.
Serve the soup with a dollop of yoghurt or sour cream, a sprinkling of pepitas and a drizzle of the remaining olive oil.
For more delicious recipes, pick up a copy of the latest issue of Better Homes and Gardens magazine in selected newsagents and supermarkets or buy online today!
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