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Roasted Carrot Soup with Goat's Cheese Toast

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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Soups
Servings 4 people

Ingredients
  

  • 3 cm piece ginger
  • 100 ml 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
  • 200 g speck rind removed
  • 1 large bulb garlic plus 1 clove minced
  • 1 L chicken or vegetable stock
  • 400 g can chickpeas drained and rinsed
  • Micro coriander to serve optional
  • 4 slices sourdough toasted
  • 150 g goat’s cheese

Instructions
 

  • Preheat oven to 200ºC
  • 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.
  • 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.
  • Add the stock and 1 cup (250ml) water to the pan and cook for a further 10 minutes or until hot.
  • 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.
  • 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.