Spiced Carrot Soup with Garlic Oil
Velvety, sweet, slightly spiced and packed with flavour.
2 tbsp olive oil
1 small red chilli, finely sliced
2 leeks, sliced
500g carrots, peeled and sliced
400g potatoes, peeled and chopped
1.5 litre vegetable stock
1 tsp salt
1 lemon, juiced
Garlic oil (recipe below)
For garlic oil (makes ⅓ cup):
6 cloves garlic, finely sliced
⅓ cup olive oil
Heat olive oil in a large pot over medium heat. Add the chilli and leeks, and saute for 8-10 minutes, until translucent. Add the carrots, potatoes, vegetable stock and salt and simmer for 20-25 minutes, until both the carrots and potatoes are soft.
Blend in a high speed blender, add lemon juice and taste for salt. Serve topped with peanuts, coriander and garlic oil.
To make the garlic oil, add oil and garlic to a small sauce pan. Simmer the garlic, stirring often, until golden. Transfer both the oil and garlic to a bowl and let cool. Store in a jar at room temperature, and use it to top soups, salads, veg and pasta!
By Valentina Concordia
Valentina is our Food Editor, who dreams up our tasty dishes and recipes for our social channels. She has loads of experience cooking up a storm in Italian kitchens, so it’s no surprise she can’t live without good-quality olive oil (don’t come between her and her olive oil) and fresh pasta.