Ingredients
Serves: 4-6
Time: 60 mins
For the soup
- 2 sticks of celery, sliced
- 2 cloves of garlic, sliced
- 2 medium onions, sliced
- 1kg carrots
- 2tsp ground cumin
- 2tsp ground coriander
- 2tsp of paprika
- 50ml rapeseed oil
- Salt
For the seaweed brown soda bread
- 225g wholemeal flour (and a little extra for dusting)
- 225g plain white flour
- 5g bread soda
- 5g salt
- 5g dillisk flakes
- 400ml buttermilk
Method
1. Preheat the oven to 200°C. Line a loaf tin with parchment.
2. Put the wholemeal flour and dillisk in a large mixing bowl and sieve in the plain flour, salt and bread soda. Mix everything together with your hand.
3. Make a well in the centre of the dry ingredients and pour in the buttermilk. With one hand held like a claw and the other on the side of the bowl, mix everything in the bowl together. As soon as it has come together, stop. Don't over-work it.
4. Tip the mixture into your lined loaf tin, cut a line down the centre around 2cm deep and poke two or three holes straight down on either side of it (to let the fairies out, they say).
5. Place the loaf in the oven and bake at 200°C for around 10 minutes. Lower the temperature then to 180°C and let it bake for another 30 to 40 minutes. When it is properly baked it will feel light and have a nice crust.
6. While the loaf is baking, wash the carrots and cut them into roughly 1cm rounds. Toss them in a bowl with the oil and spices and a pinch of salt.
7. Spread them out on a baking tray. Add around 50ml of water to help prevent them burning. Roast them in the oven for around 30 minutes, until they are nicely coloured.
8. Put around 20ml of oil in a large pot over a medium heat. Add in the garlic, celery and onion and a pinch of salt. Cover and cook gently for around 10-15 minutes, stirring every few minutes, until the onions are soft and translucent.
9. When the carrots in the oven have gotten some nice colour on their edges, tip them into the pot and cover with boiling water. Use a little boiling water and a spatula to scrape all the lovely oil and spices off the roasting tray into the pot too.
10. Stir everything together, bring to the boil and simmer until the carrots are cooked through and break easily against the side of the pot with a spoon. Blend using an immersion blender. Thin it with more boiling water to your liking. Season to taste and serve.
