Carrot & Black Bean Soup with Peruvian-Spiced Flatbread Bites

• Transfer the carrot and corn to a parchment-lined baking sheet and drizzle lightly with olive oil. Season with salt and pepper, then roast in the oven for 10 – 15 minutes, tossing halfway.
• Bruise the lemongrass by snapping it in three pieces or by hitting it with the bottom of a pan – this helps to release the flavour.

• Chop the onion.
• Drain the black beans.
• Heat a light drizzle of olive oil in a soup pot over medium-high heat and fry the onion, curry powder, yellow curry spices* and lemongrass for 1 – 2 minutes.

*Take care, this ingredient is spicy! Use as preferred.

• Save 1 tbsp per person coconut milk for garnishing, then pour the rest into the pot, along with the chopped tomatoes. Pour in the water and crumble in the stock cube (see pantry for amounts). Mix well to combine.
• Put the lid on and let the soup simmer gently for 7 – 10 minutes over low heat. Stir in the black beans and then simmer for another 5 minutes. Season with salt and pepper to taste.

• Cut the flatbread into small triangles. Transfer the flatbread to a parchment-lined baking sheet and scatter over the Peruvian-style spice mix. Season with salt and pepper, then transfer to the oven to toast for 3 - 4 minutes.
• Take the soup off the heat and stir in three-quarters of the roasted corn and carrot.