Sweet Roasted Carrots Blended with Creamy White Beans and Co

• porce: Serves 4
• celkový čas: 1 hour 12 minutes

Ingredience

1 kg carrots, peeled and chopped into chunks

1 large onion, roughly chopped

3 garlic cloves

1-2 tbsp olive oil

1 tsp ground cumin

½ tsp smoked paprika

Pinch chilli flakes (optional)

1 x 400 g tin cannellini beans, drained and rinsed

1 litre vegetable stock

½ x 400 ml tin coconut milk

Salt and black pepper, to taste

Crispy chickpea croutons

1 x 400 g tin chickpeas, drained and rinsed

1 tsp olive oil

1 tsp mixed herbs

½ tsp garlic powder

Salt and black pepper

To serve

Cress

Chilli flakes

Salt and black pepper

Pokyny

Preheat the oven to 200°C. Add the carrots to a large roasting tray, drizzle with olive oil, season with salt and black pepper, then toss to coat. Roast for 30–35 minutes until tender and lightly caramelised at the edges.

Meanwhile, heat 1 tablespoon olive oil in a large pot over medium heat. Add the chopped onion and cook for 5–6 minutes until softened.

Stir in the minced garlic and cook for 1 minute until fragrant. Add the ground cumin, smoked paprika and chilli flakes, and cook for a further 30 seconds to toast the spices.

Add the roasted carrots along with cannellini beans and vegetable stock. Simmer gently for 10 minutes and stir in coconut milk.

Blend until smooth using a stick blender or high-speed blender until silky and creamy.

For the crispy chickpeas, preheat the oven to 200°C. Pat the chickpeas dry and spread onto a separate tray. Toss with olive oil, mixed herbs , garlic powder, salt and pepper. Roast for 20–25 minutes until crisp and golden.

Divide between bowls and top each serving with 1/8 of the crispy chickpea croutons, cress, chilli flakes, salt and black pepper.