Roasted Carrot Soup with Ground Beef and Coconut Milk

01Method

1. 1

   Peel the carrots and slice them. Spread on a baking sheet, drizzle with a little oil, and roast in an oven preheated to 180 °C for about 25 minutes.

2. 2

   Heat oil in a pot and sauté the finely chopped onion over medium heat until golden. Stir in the minced garlic, tomato paste, garam masala, and cumin, and cook for a minute or two.

3. 3

   Pour the broth into the pot, then add the lemon juice, lemon zest, and roasted carrots. Simmer for 15 minutes, stirring occasionally.

4. 4

   Meanwhile, heat oil in a skillet and cook the ground beef. Season with salt, black pepper, and cumin.

5. 5

   Blend the soup until smooth, stir in the coconut milk, and ladle into bowls. Top each serving with the cooked meat and finish with a drizzle of oil, chili, fresh parsley, and sesame seeds.