Tandoori Carrot and Sweet Potato Soup
Warm up this winter with a bowl of our Tandoori Carrot & Sweet Potato Soup. This cosy dish packs a punch and using the Cuisinart Easy Prep Pro, it's a breeze to prep all the ingredients in no time. Topped off with crispy naan croutons and a swirl of coconut or oat cream for the ultimate indulgence
Serves
Ingredients
For the Soup
<item-todo-done>1kg carrots<item-todo-done><item-todo-done>500g sweet potatoes<item-todo-done><item-todo-done>3 large shallots<item-todo-done><item-todo-done>1 bulb of garlic<item-todo-done><item-todo-done>2 tbsp olive oil<item-todo-done><item-todo-done> - Tandoori Spice Mix (see below)<item-todo-done><item-todo-done> salt and pepper to taste<item-todo-done><item-todo-done>1.2 litre vegetable stock<item-todo-done>
For the Tandoori Spice Mix
<item-todo-done>1 ½ tbsp ground coriander<item-todo-done><item-todo-done>1 ½ tbsp ground cumin<item-todo-done><item-todo-done>1 tsp garlic powder<item-todo-done><item-todo-done>1 tsp ground ginger<item-todo-done><item-todo-done>1 tsp ground cloves<item-todo-done><item-todo-done>1 tsp - ground mace<item-todo-done><item-todo-done>1 tsp ground fenugreek<item-todo-done><item-todo-done>1 tsp ground cinnamon<item-todo-done><item-todo-done>1 tsp ground black pepper<item-todo-done><item-todo-done>1 tsp ground cardamom<item-todo-done><item-todo-done>½ tsp ground nutmeg<item-todo-done>
For the Green Chutney
<item-todo-done> small bunch of coriander<item-todo-done><item-todo-done>1 green chilli<item-todo-done><item-todo-done>1 tbsp lime juice<item-todo-done><item-todo-done>1 tbsp water<item-todo-done><item-todo-done>2 tbsp olive oil<item-todo-done><item-todo-done> salt to taste<item-todo-done>
For Garnishing
<item-todo-done> - Naan Croutons<item-todo-done><item-todo-done>50ml coconut cream<item-todo-done><item-todo-done> - Green Chutney<item-todo-done>
Before you start
Easy Prep Pro | Baking Tray
Roast the Vegetables
- Preheat oven to 200°C (180°C fan)
- Toss the carrots, sweet potatoes, shallot, and garlic with olive oil, tandoori spice mix, salt, and pepper. Spread on a baking tray and roast for 35-40 minutes, until golden and tender.
Blend the Soup
- Transfer roasted vegetables to a blender or food processor, add the vegetable stock, and blend until smooth. Adjust seasoning if needed.
Prepare the Chutney
- In a small blender, combine the coriander, green chilli, lime juice, water, and a pinch of salt
- blend until smooth and vibrant
Serve
- Pour the soup into bowls, swirl in a little plant-based cream, and spoon some green chutney on top. Sprinkle with toasted seeds for crunch. Serve warm