Recipes from Andalucia
By Tracey Roberts
Roast Carrot and Smoked Paprika Soup
Carrots were domesticated in the ancient empires located in today’s Iran and Afghanistan over 5000 years ago. From there, this great root vegetable spread across the known world. Carrots are a seasonal vegetable for November in Spain, so this soup will make a wonderful lunchtime filler.
If you want the soup in quick time
Roasting vegetables gives it a lovely rich, caramelised flavour, but sometimes we have limited time, so if you want it faster, then just simply peel and dice the carrots and onions and sweat them in olive oil over a medium-low heat add the diced pepper and cook for 10 minutes until soft. Stir in the spices lemon zest, coconut milk and stock. Simmer for 5-10 minutes till the veg are very soft, then blitz till smooth.
Preparation Time: 10 mins Cooking Time: 60 mins Total Time: 70 mins
Serves: 4 Difficulty: Easy Suitable for: Vegans
- 1 red pepper
- 3 tbsp olive oil
- 1 onion, sliced
- 1 tsp ground cumin
- 2 cloves whole garlic
- 1 tsp ground coriander
- ½ tsp ground cinnamon
- ¼ tsp cayenne pepper
- 1 tsp paprika
- ½ tsp smoked paprika
- 400ml boiling water
- 1 vegetable stock cube
- 400ml can coconut milk
- Small squeeze of lemon juice - season at the end
- A good pinch of salt or to taste - season at the end
- Freshly ground black pepper to taste- season at the end
First, heat your oven to 200°C/Fan 180°C/Gas 6. Place a roasting tin on a shelf to warm. Peel the carrots and cut into approx 3cm chunks and toss into 1 tbsp oil and some seasoning. Add to the tin and roast for 25 minutes.
While the carrots are roasting, slice the pepper into strips discarding the seeds, peel and slice the onion. Add these to the same tin along with the garlic cloves and put it all together. Roast for 20 minutes or until everything is tender.
While the vegetables are roasting, dissolve the stock cube in 400ml boiling water and the coconut milk and simmer for about 15 minutes, add a little lemon juice to your own taste.
Remove the tin from the oven and take the veg out of the tin. Use a fork to squash the garlic cloves out of their skins. Put the veg, garlic and spices into a blender (or use an electric hand whisk), pour in the stock mix and puree all.
Adjust seasoning to taste and add the lemon juice
Serve the soup into warmed bowls, if you like you can top the soup with some slivers of red onion and some fresh parsley leaves.
Now serve with some warm crusty bread and enjoy the fragrant smell and the warm taste.