Curried carrot & Leek soup

Curried carrot & leek soup topped with tahini and garlic herb breadcrumbs.

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Step 1

Place carrots in a baking tray with the roughly chopped onion. Season with salt and pepper, turmeric, curry powder & a splash of olive oil. Mix well.

Step 2

Wrap garlic in foil with some salt & olive oil. Roast with carrots for 40 minutes at 180°c

Step 3

After 20 minutes, grate the ginger. Fry off in a saucepan. Add your diced potatoes, celery and leek with a good tbsp of olive oil

Step 4

After 5-10 mins, add chilli flakes & roasted garlic. Once fragrant, add roasted veggies and deglaze with white wine.

Step 5

Deglaze baking tray with your stock and add with coconut milk. Simmer for 20 minutes.

Step 6

Blend until smooth. Season to taste.

Step 7

Blitz stale bread in food processor until course crumbs. Season well with salt, pepper, oregano & garlic. Fry off in 1 tsp of olive oil until golden-crisp.

Step 8

Plate up soup into bowls. Load of pangrattato. Drizzle of tahini. Fresh parsley, swirl of oil, pinch of Chili flakes