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3min read

Spiced Carrot Soup with Garlic Oil

by Valentina Concordia

3min read

Velvety, sweet, slightly spiced and packed with flavour.

Prep Time

10mins

Cook Time

25mins

Makes

4servings

Ingredients

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

To top:
Peanuts, roasted 
Fresh coriander
Garlic oil (recipe below)

For garlic oil (makes ⅓ cup):
6 cloves garlic, finely sliced 
⅓ cup olive oil 

Method

STEP 1

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.

STEP 2

Blend in a high speed blender, add lemon juice and taste for salt. Serve topped with peanuts, coriander and garlic oil.

STEP 3

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! 

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