Renowned Aussie chef and cookbook writer, Donna Hay, has guided us through the art of cooking and eating well for many years. We love her cookbooks and her simple yet delicious cooking style. With her newest book, Week Light: Super-Fast Meals To Make You Feel Good, we thought we’d share her winter warming Roasted Carrot & Turmeric Soup.

INGREDIENTS

¼ cup (60ml/2 fl oz) extra virgin olive oil

2 teaspoons ground turmeric

2 teaspoons ground cumin

sea salt and cracked black pepper

6 carrots, peeled and quartered lengthways

1 onion, peeled and cut into wedges

2 litres (68 fl oz) good-quality vegetable stock

¼ cup (70g/2½ oz) hulled tahini

1 x 400g (14 oz) can chickpeas (garbanzo beans), drained, rinsed and lightly crushed

¼ cup (3g/¼ oz) coriander (cilantro) leaves

plain Greek-style (thick) yoghurt, to serve

hulled tahini, extra, to serve

 

METHOD

Preheat oven to 220°C (425°F). Line 2 large baking trays with non-stick baking paper.

Place the oil, turmeric, cumin, salt and pepper in a large bowl and mix to combine. Add the carrot and onion and toss to combine. Divide between the 2 trays and roast for 25 minutes or until golden and just tender.

Transfer the roasted vegetables to a large saucepan. Add the stock and tahini and, using a hand-held stick blender, blend until smooth. 

Place the soup over medium heat and bring to a simmer. Add the chickpeas and cook for a further 5 minutes or until the soup is hot. 

Divide between serving bowls and sprinkle with the coriander. Top with a swirl of yoghurt and a swirl of extra tahini to serve. Serves 4

cook’s note: This is such a great soup to make big batches of and freeze for lunches or speedy dinners. Pour the cooled soup into airtight containers (without the coriander, yoghurt and extra tahini) and place in the freezer. Thaw and reheat as you need it, adding the garnishes when you’re ready to serve.

Week Light: Super-Fast Meals To Make You Feel Good £20, (Fourth Estate)

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