Adam Liaw’s classic roasted vegetable soup

Name: Adam Liaw’s classic roasted vegetable soup
Cook time: 1 h 30 min
Yield: 4
Cuisine: Modern Australian
Ingredients: 1 yellow-fleshed sweet potato, halved lengthways; ½ butternut pumpkin, halved lengthways; 2 large carrots, halved horizontally; 2 brown onions, peeled and quartered; 4 tbsp olive oil; 3 cloves garlic, roughly chopped; 1cm ginger, roughly chopped; 1 tsp ground cumin; 2 tsp ground coriander; 1 tsp ground turmeric; 1 tsp sweet paprika; 1 litre vegetable stock; 200ml coconut cream; salt and pepper, to season

Adam Liaw

April 26, 2024

easyTime:1-2 hoursServes:4

As we move into the cooler months, I always think one of the easiest ways to simplify your cooking is with soup. But when I say this, some people
question whether soup is substantial enough to play the role of a full meal.
Firstly, well, of course it is. A big bowl of soup makes for a fabulous light meal. Add a baguette and a pat of butter on the side and it can be very substantial indeed.

Not every meal has to be a full-tilt, foot-to-the-floor, bells-and-whistles feast. Natural variation in what you eat is a good thing. So while some might feel like a steak dinner, for others a simple bowl of vegetable soup could be just what the doctor ordered.

In this example, the pumpkin takes on the flavours of hard spices extremely well. A little cumin, coriander and turmeric makes for a lightly fragrant and warming soup.

Ingredients

1 yellow-fleshed sweet potato, halved lengthways
½ butternut pumpkin, halved lengthways
2 large carrots, halved horizontally
2 brown onions, peeled and quartered
4 tbsp olive oil
3 cloves garlic, roughly chopped
1cm ginger, roughly chopped
1 tsp ground cumin
2 tsp ground coriander
1 tsp ground turmeric
1 tsp sweet paprika
1 litre vegetable stock
200ml coconut cream
salt and pepper, to season

Method

Step 1
Heat your oven to 180C fan-forced (200C conventional). Place the sweet potato, pumpkin, carrot and onion on a lined baking tray. Drizzle with half the olive oil and season with salt and pepper. Roast for 1 hour. Remove from the oven and set aside.
Step 2
Heat a large saucepan over medium heat and add the remaining oil. Add the garlic and ginger and fry for 5 minutes. Add the spices and stir to combine.
Step 3
Meanwhile, scoop the seeds from the pumpkin and discard. Scoop the flesh from the pumpkin and sweet potato and add to the saucepan (you can include the skins if you prefer). Add in the roasted carrots and onions. Pour in the stock and bring to a simmer. Simmer for 10 minutes, then remove from the heat and blend with a stick blender until smooth. Taste and season as required, then stir through the coconut cream and serve.