Roasted Carrot Soup with Crisp Quinoa

400g carrots, peeled + cut into chunks

1 onion, sliced

2 garlic cloves, left whole

2 tsp coriander seeds, lightly cracked, (or use ground)

3 tbsp extra virgin olive oil

Sea salt and freshly ground black pepper

600ml vegetable stock, or use water

80g cooked quinoa (black or regular)

2 tbsp sunflower or pumpkin seeds

Small handful parsley, finely chopped

1. Heat oven to 200°C/180 °C fan.
2. Toss the carrots, onion, garlic and ½ the coriander seeds in 2 tbsp olive oil with a big pinch of salt and pepper. Roast for 35–40 minutes, until soft and caramelised at the edges.
3. Meanwhile, heat the remaining 1 tbsp olive oil in a small pan. Add cooked quinoa, seeds and remaining coriander with a pinch of salt and pepper and fry for 3–4 minutes, stirring, until toasted.
4. When the carrots are cooked, tip into a pan with the stock, bring to the boil and simmer for 5 minutes, then blend until smooth, adding a bit of salt and pepper to taste.
5. Ladle the soup into bowls and top with crisp quinoa, parsley and a bit more black pepper.

Winter Dish Ideas

This soup has been carefully thought through by Field Doctor chef Matt Williamson to feel simple but complete. Serve it on its own for a light but filling lunch, or with good bread or flatbread on the side for dinner. It also works well as a starter, or batch cooked for easy winter meals, with the crisp quinoa added just before serving to keep the texture.