Roasted Carrot Soup Recipe

Roasted Carrot Soup Recipe

Roasting vegetables not only makes the kitchen smells great, it also concentrates their flavor. So anything roasted makes a great base for soups. You can also try out other soups that we offer like Creamy Pumpkin soup or Laksa Soup at Sozo Cafe. The carrots here become rather sweet, which is why the slightly sour sumac is a great addition. This soup doesn’t need much else, except for salt and a little shallot. And olive oil of course. I also tried to incorporate the carrot greens by turning them into a tangy pesto.

On their own they are a little bitter, but mixed with mint they taste fresh and bright. Carrot tops, like many other leafy greens (think beetroot, kohlrabi or radish) are often not even sold, although they are very nutritious. Parsley works as a substitute in this recipe, but I find it’s worth looking out for fresh, preferably organic carrots with greens and use them too.

Roasted Carrot Soup With Sumac And Carrot-Green Pesto

Ingredients

  • Ten medium-sized carrots, ideally with the greens still attached
  • Three teaspoons of olive oil (in total)
  • One teaspoon of sumac
  • A handful of carrot greens (if you don’t have the greens, use parsley instead)
  • A handful of mint leaves
  • Half a teaspoon of apple cider vinegar
  • One shallot
  • One clove of garlic
  • Salt

How To Prepare

Step 1: Cut off the greens and peel the carrots or wash them well. Place them in a parchment paper-lined baking tray and sprinkle with one teaspoon of olive oil, half a teaspoon of sumac and a pinch of salt.

Step 2: Roast the carrots in the oven at 200 degrees Celsius (400 F) for about 30 to 40 minutes or until tender. You might want to turn on the grill for the last five minutes or so to brown them a little.

Step 3: While the carrots are roasting, chop the greens and the mint and mix them in a blender with the vinegar, one teaspoon of olive oil, one clove of garlic, and a pinch or two of salt.

Step 4: Heat a teaspoon of olive oil in a saucepan and add the chopped shallot and half a teaspoon of sumac. Fry for a minute or so. Then add the now roasted carrots and a cup or so of water. Cook for five minutes.

Step 5: With an immersion blender, blend the carrots until they are smooth. Add more water if the soup is too thick. Season with salt.

For serving, top the soup with the pesto. Add a pinch more sumac if you like. Enjoy! Once you have enjoyed you soup, you can try out rhubarb beetroot salad for dinner and later, for dessert, you can go for vegan pastries!

Vegan Laksa Soup Recipe

Vegan Laksa Recipe

Turning vegan made amazing! We have a number of guests who visit us for the varieties of soups that we deliver. These soups are not only great in taste but also are super healthy and filling. So, we decided, that we provide our super tasty soup recipes. We initially started with our creamy pumpkin soup recipe and now we are here with the Laksa soup.

We got to our Laksa soup recipe from Indian simmer sauce. Laksa is a south Asian dishes that origin from Malaysia in the form of soup. The most difficult part of preparing a laksa is preparing its paste. So it can be quite difficult for the beginners. But, with the following recipe, it will become super simple for everyone to prepare it.

Vegan Laksa Recipe

This flavor dish’s base comes from tofu, vegetables and noodles. It gives a spicy and savory taste to life. We have quite changed the recipe a bit as per our guests liking compared to the traditional recipe of it. So, with the below recipe, you are going to enjoy a multi-cultural dish that originates from Malaysia but, is flavored differently for Australians. So, here is the tasty Laksa Soup recipe for you all:

Ingredients

  • 160 Grams of Firm Tofu
  • 1 Can of Thick Coconut Milk
  • 8 Tablespoons of Soy Sauce
  • 1 Cup of Rice noodles
  • 1 & ½ Teaspoons of Brown Sugar
  • 2 Teaspoons of Garlic Powder
  • 100 Grams of Bean sprouts
  • 1 Large Shredded Carrot
  • ½ Fresh Lime
  • 6 Stalks of Fresh Mints
  • 2 Teaspoons of Coconut Oil

For Paste:

  • 1 Teaspoon of Fennel Seeds
  • 1 Teaspoon of Cumin Seeds
  • 3 Teaspoons of Coriander Seeds
  • 2 Inches of Fresh Ginger
  • 6 Cloves of Garlic
  • 2 Stalks of Lemongrass
  • 2 Teaspoons of Paprika
  • 2 Hot Red Chillies
  • 2 Tablespoon of Raw Cashews
  • 4 Shallots
  • 1 Fresh Lime Juice
  • A large Handful of Coriander

How to Prepare the Vegan Laksa Soup

Step 1: Soak the Cashews in water for 15 minutes

Step 2: On a medium to low flame, toast the fennel, cumin and coriander seeds from around 10 minutes

Step 3: Now, let the seeds cool for 5-10 minutes, then add turmeric, chilli, paprika, garlic, ginger, lemongrass, cashews, coriander and lime juice into the mixed seeds and blend them all in a food processor

Step 4: Take a pan, pour oil in the pan and let it heat for a few seconds

Step 5: Chop tofu into pieces and put them in the pan on a medium to low heat. Let the tofu get a brown texture whilst you continuously mix it in oil

Step 6: Now, take another pan and do the same with mushrooms (chop and fry in oil)

Step 7: Add 2 tablespoons of paste and fry it for around 7 minutes

Step 8: Now, boil noodles in a separate pan for 2 minutes

Step 9: As the mushrooms get softer, add the coconut milk, noodles and water into it

Step 10: Now, add noodles and stir till all of them are combined

Step 11: Once cooked, remove it in a bowl and garnish it with coriander, bean sprouts, fresh mint leaves, shredded carrot, fresh lime and tofu on it.

Step 12: Put the left over paste in an air-tight jar

Enjoy the delight of this soup. For healthy dinner, you can try out Rhubarb Beetroot Salad. And for dessert, you can try out Vegan Lamingtons and Vegan Shortcrust pastry.

Creamy Pumpkin And Burnt Aubergine Soup With Za’atar

Creamy Pumpkin And Burnt Aubergine Soup With Za’atar

Recently I watched Gabrielle Hamilton make a particularly delicious-looking dish on ‘The Mind of a Chef’. She chargrilled aubergines over the open flame of a gas burner, then turned them into a simple but sumptuous spread with lemon juice, olive oil, parsley and freshly-baked flatbread. Around the same time a friend told me about an Ottolenghi/ Tamimi recipe for burnt aubergine soup. I decided to give those aubergines a try and ended up with this pumpkin-sweet potato-aubergine mix.

It’s a warming, spicy and smooth soup, perfect for chilly autumn days. I didn’t dare roasting aubergines over the open flame in my kitchen but instead chose to grill them in the oven, which achieves – I find – the same result: the burnt aubergine has a light smokey flavor, which is a perfect complement to the sweetness of the pumpkin and the deep aroma of the za’atar. Try it, I’m sure you will love it!

Creamy Pumpkin and Burnt Aubergine Soup with Za’atar

Ingredients

  • One medium- sized aubergine
  • One small pumpkin or medium-sized squash
  • One medium-sized sweet potato
  • 3-4 teaspoons of olive oil
  • Half a teaspoon of coriander seeds
  • Half a teaspoon of cumin seeds
  • A pinch of cinnamon
  • One teaspoon of za’atar
  • 1 cup / 250 ml of almond milk, maybe more to taste
  • Salt
  • Juice of one or two lemons
  • Water
  • A pinch of urfa chili or other chili flakes
  • A few parsley leaves for garnish

How To Prepare

Step 1: Turn up the grill of your oven to F 450 (250 degrees C). Cut the aubergine in half and place it face down on a tinfoil-lined baking tray, which has been greased with a little olive oil. Place the tray directly under the grill (note that for this recipe you only need one aubergine, but of course it would make sense to roast two or three at the same time). Roast the aubergine for about twenty minutes. Its skin should get blackened and crackly, the inside will be meltingly soft.

Step 2: Meanwhile, cut the pumpkin and the sweet potato in half. Lay out the pieces on another baking tray and put it in the lower part of the oven. Bake the pumpkin and the sweet potato along with the aubergines for about fifteen minutes or until softened. Then set aside to cool for a few minutes.

Step 3: When cool enough to handle, de-seed the pumpkin and cut it into smaller cubes or chunks, and peel the sweet potato.

Step 4: When they are almost melted, take the aubergine halves out of the oven and place them in a bowl to cool, make sure to catch all the juices. Cut off an inch or so of the aubergine and set aside. Carefully scoop out the flesh from the rest and discard the charred skin.

Step 5: Heat two teaspoons of olive oil in a large pot. Using a mortar and pestle (or a wooden spoon and a bowl, if you don’t have one), smash the coriander and cumin seeds and add them to the oil, along with the cinnamon and half a teaspoon of za’atar. Let the spices brown a little so they release their flavor.

Step 6: Then add the aubergine, sweet potato and pumpkin pieces, stirring well.

Step 7: Take the soup off the stove and puree it well with a mixer or in a food processor. Add water if it’s too thick, or more almond milk if you’d like a more creamy consistency. Season with salt and more lemon juice to taste.

Step 8: Add the almond milk, a generous pinch of salt and the lemon juice. Cook for a few minutes so the flavors can blend together.

Step 9: Before serving, heat up the soup. Cut the remaining piece of aubergine with the skin into small cubes and place them in the center of the soup. Sprinkle the rest of the za’atar over the soup as well as some chilli flakes. Garnish with the parsley leaves and add maybe a few drops of olive oil, or a little more almond milk. You could try the Vegan Shortcrust Pastry or you can also try out Vegan Lamington Recipe for dessert after you finish your meal, Enjoy!