Roasted Carrot Soup - cooking recipe

Ingredients

1 lb carrots, peeled, quartered
1 None parsnip, peeled, chopped
2 tsp olive oil
1 None onion, chopped
2 cloves garlic, crushed
1 inch piece fresh ginger, peeled and grated
1 tsp ground cumin
2 None potatoes, chopped
3 cups chicken stock
2 cups water
2 tsp grated fresh turmeric root
None None chives, chopped, to serve

Preparation

Preheat oven to 400\u00b0F. Place carrots and parsnip in a large baking dish and spray with oil. Season to taste. Bake 35-40 minutes, until tender.
Heat oil in a large pot over medium. Saute the onion, garlic and ginger 2-3 minutes. Stir in cumin and cook 1 minute.
Add potatoes, roasted vegetables, stock and water. Bring to a boil. Reduce heat to low. Simmer, covered, 20 minutes. Stir in turmeric.
Using a hand blender, process or blend soup, until smooth. Season to taste. Sprinkle with chives, to serve.