Bright, creamy and zingy—with a little chilli kick. All the things you want in a bowl o’ beautiful soup. Roast some sweet root veg, swirl in your fave nut butter, and DIVE IN.
- 8 good-sized carrots, peeled and cut into batons
- 1 garlic bulb
- A splash of rapeseed or olive oil
- Sea salt
- Freshly ground pepper
- A pinch of chilli powder
- 2 generous tbsp cashew butter (or any nut butter)
- 750ml veg or chicken stock
- A handful of fresh mint
- 1 lime
- Preheat oven to to 180C/ 356 F/ gas mark 6. Line a large baking tray with unbleached parchment paper.
- Arrange the carrot batons in the tray. Pop the garlic bulb in the middle of the carrots. Drizzle with oil and season liberally with salt and pepper. Roast for around 30 minutes on the middle oven shelf or higher. Poke with a fork halfway through. Carrots are ready when soft enough to mash.
- When carrots are done, tumble into food processor. Squeeze garlic out of bulb—it should be paste-like—and into processor.
- Spoon in the cashew butter, pour in a glug or two of stock and blitz all together. Continue until mixture resembles a creamy mash.
- Add chilli powder (or paprika, if you’re making for the kids), and a fistful of mint. Blitz again.
- Continue to pour in swigs of stock until you reach your desired soup consistency. Check for seasoning, and squeeze over some lime juice.
- Dive in.