Ingredients
1kg carrots, halved, cut into 3cm pieces
3cm piece ginger
100ml extra virgin olive oil, plus extra
1½ tsp cumin seeds
1 tsp coriander seeds
8 sprigs thyme, leaves picked
2 onions, skin on and whole
200g speck, rind removed
1 large bulb garlic plus 1 clove minced
1L chicken or vegetable stock
400g can chickpeas, drained and rinsed
Micro coriander to serve (optional)
4 slices sourdough, toasted
150g goat’s cheese
Method
1. Preheat oven to 200ºC.
2. Place the carrots and ginger in a casserole, then add 2 tbs oil, 1 tsp cumin seeds, coriander seeds, thyme, 1 tsp salt and ½ tsp cracked pepper. Toss to combine.
3. Add the onions, speck and garlic bulb and drizzle each with a little oil. Roast, uncovered for 40 minutes or until the carrots are almost tender.
4. Add the stock and 1 cup (250ml) water to the pan and cook for a further 10 minutes or until hot.
5. Remove from oven. Squeeze garlic from the bulb and peel the onion. Use a stick blender to process the contents of the casserole until smooth. Return to oven or place on stovetop to heat if required.
6. Heat ¼ cup (60ml) oil in a frypan over medium-high heat. Add chickpeas and ½ tsp cumin seeds. Cook, tossing, for 3-4 minutes until crisp. Drain, then season with salt. Top soup with chickpeas and coriander. Serve with sourdough spread with goat’s cheese.
Source: Delicious
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