There’s nothing quite like a warming bowl of seasonal soup when autumn arrives, but this isn’t your typical carrot soup. The gentle curry spices and creamy coconut milk transform humble roasted carrots into something completely special – think cosy comfort food with an aromatic twist. And the curry-spiced pumpkin seeds add the perfect crunchy contrast that makes every spoonful absolutely delicious. Perfect for those chilly evenings when you want something that warms you from the inside out!

Ingredients

For the soup:

• 800g carrots, peeled and chopped into chunks
• 1 medium sweet potato, peeled and cubed
• 1 large onion, quartered
• 3 cloves garlic, unpeeled
• 2 tbsp olive oil
• 2 tbsp curry powder
• 1 tsp ground turmeric
• 1 tbsp fresh ginger, grated
• 1.2 litres vegetable stock
• 400ml coconut milk
• Juice and zest of 1 lime
• Salt and black pepper to taste

For the curry spiced pumpkin seeds:

• 50g pumpkin seeds
• 1 tsp curry powder
• 1/2 tsp salt
• 1 tbsp olive oil

For garnish:

• Fresh coriander leaves
• Lime wedges for serving

Method

1. Roast the vegetables (45 minutes): Preheat oven to 200°C. Toss carrots, sweet potato, onion, and unpeeled garlic with olive oil, salt, and pepper. Spread on a large baking tray and roast for 35-45 minutes until caramelised and tender.
2. Prepare spiced seeds: Meanwhile, toss pumpkin seeds with curry powder, salt, and olive oil. Toast in a dry pan for 3-4 minutes until golden and fragrant. Set aside.
3. Build the base: Remove garlic cloves, squeeze out the soft flesh, and discard skins. Add roasted vegetables and garlic to a large pot with curry powder, turmeric, and fresh ginger. Cook for 2 minutes until fragrant.
4. Simmer: Add vegetable stock and coconut milk. Bring to a gentle simmer for 15 minutes to meld flavours.
5. Blend: Using an immersion blender, blend until completely smooth and creamy. (Or blend in batches in a food processor.)
6. Finish: Stir in lime juice and zest. Season generously with salt and pepper to taste.
7. Serve: Ladle into bowls, top with curry-spiced pumpkin seeds, fresh coriander leaves, and a squeeze of lime.