Spicy Carrot & Ginger Soup

8 large carrots
2 large onion
4 sticks of celery
2 cloves of garlic
2 thumb sized pieces of ginger
3.5 litre veg stock
2 tbsp BeLOVeD Date Nectar (try honey 1/2 - 1 tbsp)
bunch coriander
100ml sour cream
  • Pre-heat the oven to 180°C. Peel the carrots, put in a large roasting tin and cover with a good pinch of Maldon sea salt and the BeLOVeD Date Nectar. Place in the oven for 25 mins, tossing regularly.
  • Cut the onion and celery into large chunks and soften in a large saucepan with 2 tsp coconut oil and crushed garlic. Finely grate the ginger. When the veg has softened, add the roasted carrots to the saucepan with the ginger.
  • Add the stock and turn to a low simmer for 20 mins. Use the stick blender to blend the soup to your preferred consistency (thick works well for this one).
  • Chop the coriander and sprinkle on top with a dollop of sour cream for a nourishing winter warmer.
Main Ingredient Tags: