Creamy Roasted Carrot Soup with a Parmesan Crisp 🥣✨📍
✨💫SOUP SUNDAY ✨💫
1. Roast 500g of carrots for 40 minutes along with 2 cloves of garlic. Ensure it has a good pinch of salt / pepper and a generous drizzle of honey. Meanwhile, sauté two white chopped onions, in oil until tender. Then, add ground coriander and cumin. The spices give the soup a depth of flavour.
2. Next make 250ml of vegetable broth, add in 50ml water, and the roasted carrots and garlic when they are out of the oven. Add in 2 sticks of celery. Blend in a stand blender, and mix in 100ml of single cream. Blend again until smooth.
3. Let the soup cool for a few minutes before transferring to a blender. Finish with a squeeze of lemon and some black cracked pepper and some crusty bread.
4. Top with a dollop of yogurt & a parmesan crisps, to look all fancy 😉 enjoy!
