This soup is beautifully creamy, rich and tastes divine. It’s one of my go-to recipes whenever we fancy some comfort food or when we have unexpected guests. We love eating it warm, with sunflower seeds, extra thyme and a slice of fresh sourdough bread.
500g carrots, roughly chopped
3 red peppers, deseeded and chopped into small pieces
1 leek, finely sliced
2 cloves of garlic, minced
Vegetable stock cube, mixed with 1l of hot water
1tbs maple syrup
1 can of coconut milk
1tsp thyme, plus some more for garnish
Olive oil
Salt
Black pepper
Sunflower seeds
Preheat the oven to 200C (gas mark 6). Put the red peppers and carrots on a large, rimmed baking sheet, drizzle with the olive oil and gently toss. Roast for 30 minutes, until tender.
Place a large pan over a medium heat and add a drizzle of olive oil. Once warm, add the leek, garlic and a pinch of salt and cook for 5-8 minutes until soft.
Next, add the roasted red peppers and carrots, pour in the stock water and cook for around 15 minutes.
Pour in the coconut milk, add the maple syrup and thyme and bring the whole thing to the boil. Once boiling, reduce the temperature and leave to simmer for another 15 minutes.
Use a hand blender or pour into a food processor, and blend, leaving some chunks for texture.
Seasons with salt and pepper to taste. Serve with sunflower seeds and thyme.
