Ingredients;
1.5kg Carrots
3.5tsp Ginger
3.5tsp dried Coriander
2 Gluten Free Vegetable stock pots
1.5L Boiling water
Method
First Peel and chop the carrots and then toss them into a pan with butter until they are evenly coated ( roughly 2-5minutes )
Pour in to the air fryer with the remaining liquid from the butter. Roast at 190 for 15 minutes. Mix and then Roast again at 170 for 15 minutes. ( Don’t forget to prepare your stock pots and water before the roasting finishes , you will need it for later)
Pour the roasted Carrots in to a large pot on the oven .
Add Ginger and Coriander and mix over heat for 1 minute or less until all of the carrots are evenly coated, you don’t wont them to burn.
Pour in your stock and cover with lid. Bring to a boil and then simmer for 10 minutes.
After 10minutes , remover from the heat and pour or scoop in to a blender. Alternatively you could use a hand blender.
Blend until smooth.
This amount of soup will make 4 x 350ml portions to enjoy straight away or freeze for later.
Serve with Dairy free Double cream and Gluten free buttered bread.
ENJOY!
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