Step 1

Pre heat oven to 200C/400F.

Step 2

Cut carrots into 1 inch chunks and place on a baking tray. Drizzle with 2 tbsp olive oil and generous amount of cracked black pepper and salt. Place in the oven for 40-50 minutes until soft through. Add maple syrup and toss in the last 15 minutes.

Step 3

Whilst the carrots are roasting heat 1 tbsp olive oil/vegan butter in a saucepan. Fry finely diced onion for a few minutes until softened.

Step 4

Add finely chopped garlic, fry for a minute then add the coriander, turmeric, chilli, good sprinkling of cracked black pepper. Fry for 30 seconds.

Step 5

Add vegetable stock and leave on a low heat until carrots are roasted. They should be tender and soft through.

Step 6

Place all the ingredients in a blender (if you want super smooth soup) or use a stick blender if you like a bit of texture. Please let the stock cool down a bit if you are using a blender and do it in 2/3 loads if needed so the blender doesn't overflow with hot soup!

Step 7

If you like it a bit thinner you can add some extra water. Taste and season with salt and pepper (just be careful with the salt as some stock is saltier than others).

Step 8

Return to the pan on a low heat until ready to serve. Top with some vegan cream, fresh herbs and some cracked black pepper. Serve with your favourite bread and butter!

Step 9

Will keep will in the fridge for a few days or freeze well. Allow to cool fully before freezing.