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Stews, Curries, Risotto & Pasta
4
For the soup 1kg carrots 500g sweet potatoes 3 large shallots 1 bulb of garlic 2 tbsp olive oil- Tandoori Spice Mix (see below) salt and pepper to taste 1.2 litre vegetable stock
For the Tandoori spice mix 1 ½ tbsp ground coriander 1 ½ tbsp ground cumin 1 tsp garlic powder 1 tsp ground ginger 1 tsp ground cloves 1 tsp - ground mace 1 tsp ground fenugreek 1 tsp ground cinnamon 1 tsp ground black pepper 1 tsp ground cardamom ½ tsp ground nutmeg
For the green chutney small bunch of coriander 1 green chilli 1 tbsp lime juice 1 tbsp water 2 tbsp olive oil salt to taste
For garnishing Naan Croutons 50ml coconut cream Green Chutney
1. Roast the VegetablesPreheat 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.
2. Blend the SoupTransfer roasted vegetables to a blender or food processor, add the vegetable stock, and blend until smooth. Adjust seasoning if needed.
3. Prepare the ChutneyIn a small blender, combine the coriander, green chilli, lime juice, water, and a pinch of salt blend until smooth and vibrant
4. ServePour 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