Ingredients
The following ingredients have 4 Servings
- 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
Instruction
- 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.
