INGREDIENTS (for eight servings)
1.8 kilos carrots / 4 red onions / 8 garlic cloves / thumb-sized piece of ginger, peeled / 2 medium potatoes / 2 heaped tsps each of ground coriander and cumin / cayenne or chilli pepper to taste / sea salt and ground black pepper / 2 litres of chicken or vegetable stock / zest and juice from one large orange / olive oil
Pre-heat oven to 180 C. Peel and cut carrots into chunks. Peel and cut one onion into similar sized chunks. Toss lightly with olive oil. Salt and pepper well. Place in a single layer on baking sheet and cook for 30-40 minutes until soft and slightly charred.
Meanwhile, chop remaining onions, ginger and potatoes finely and fry gently in a large pot for 10-15 minutes then add minced garlic. After two minutes or so, add coriander, cumin and hot pepper to taste and cook, stirring constantly until the spices are well blended in.
Add roasted carrot and onion to the pot as well as the two litres of stock then bring to a light boil, turn down the heat and simmer for 20 minutes or so. Remove from heat then puree with a stick blender until smooth. Add more stock or water for a thinner consistency if you like.
Finally, add the orange juice and zest. Garnish with chopped coriander and thin, fried red peppers, caramelized onions, etc. to taste