Carrot & Coriander Soup

Preheat the oven to 180°C. Chop up your carrots into halves and your onions into quarters.

In a large baking tray, combine the chopped carrots and onions. Drizzle with olive oil and season with salt and pepper. Toss to coat evenly.

Roast the vegetables in the preheated oven for 30 mins or until they are golden and tender. Slice your ginger into thin discs.

Remove the tray from the oven and scatter your ginger over the top of the roasted vegetables before drizzling your honey. Add the Harissa paste and stir well. Roast for an additional 15 mins.

When they’re done, transfer the roasted vegetables to a large pot. Deglaze the baking tray with a bit of stock, scraping up any flavourful bits, and add it to the pot along with the remaining stock.

Bring the mixture to a simmer over medium heat. Add the fresh coriander, saving some for a garnish, and use a blender to blitz the soup until smooth. Add in a squeeze of lemon juice for brightness.

While the soup simmers, warm the mini baguette in the oven. Once warmed through, slice it open and spread butter on the cut sides.

Serve the roasted carrot and coriander soup in bowls, topped with crumbled feta, a drizzle of harissa, and a sprinkle of fresh coriander. Enjoy with the buttered mini baguette.