Creamy Carrot Soup Roasted Brussels sprouts
This soup is quick and easy to make and a great way to get an abundance of nutritious vegetables into your diet. This carrot soup is creamy and velvety smooth, and when paired with the fiery garlic roasted Brussels sprouts it all comes to life.
2 tbsp coconut oil
A handful of Brussels sprouts
4 tbsp lemon juice
1 tsp dried chilli flakes
4 garlic cloves, peeled and finely chopped
Spring onions (scallions) chopped
4 carrots peeled and sliced into discs
¼ bunch of fresh thyme, leaves
1 tsp paprika
1 litre (cups) soy single cream
With added water
Pink Himalayan salt or sea salt
And freshly ground black pepper
1.Preheat the oven to 200°C/400°F/gas 6.
2.Place half the coconut oil in a large roasting tray and place in the oven for a few seconds to melt. Add the Brussels sprouts to melt. Add the Brussels sprouts toss with lemon juice and chilli flakes and roast for 15 minutes, stirring and adding two-thirds of the garlic halfway through.
3.Heat the remaining coconut oil in a large saucepan over a medium-low heat. Add the spring onions and fry for 3-5 minutes. Add the remaining garlic and fry for a further minute.
4.Add the carrots and cook for 6 minutes, then stir in the thyme leaves with the paprika. Pour in 500ml (2 cups) water with the soya single cream. Turn the heat up to medium-high, bring to the boil, then simmer uncovered for about 15 minutes until the carrots have softened.
5.Taste and season with salt and black pepper, then place in a blender and whizz until totally smooth.
6. Reheat in the saucepan, if necessary, then serve with the roasted broccoli and garlic sprinkled on top.