Method

• 1.
  Preheat oven to 200ºC
• 2.
  Place the carrots and ginger in a casserole, then add 2 tbs oil, 1 tsp cumin seeds, coriander seeds, thyme, 1 tsp salt and ½ tsp cracked pepper. Toss to combine.
• 3.
  Add the onions, speck and garlic bulb and drizzle each with a little oil. Roast, uncovered for 40 minutes or until the carrots are almost tender.
• 4.
  Add the stock and 1 cup (250ml) water to the pan and cook for a further 10 minutes or until hot.

• 5.
  Remove from oven. Squeeze garlic from the bulb and peel the onion. Use a stick blender to process the contents of the casserole until smooth. Return to oven or place on stovetop to heat if required.
• 6.
  Heat ¼ cup (60ml) oil in a frypan over medium-high heat. Add chickpeas and ½ tsp cumin seeds. Cook, tossing, for 3-4 minutes until crisp. Drain, then season with salt. Top soup with chickpeas and coriander. Serve with sourdough spread with goat’s cheese.