Preheat oven to 180ºC/350ºF. Combine the carrot, onion, oil, salt,
pepper and cumin in a baking dish. Roast for 30 minutes or until the
carrot is tender.
Process, add the stock and blend until smooth.
Place in a saucepan over medium heat, add the cream and bring to the
boil. Cover, cook for 5 minutes and sprinkle with the parsley.
*I used garlic infused olive oil
Serves 4 (generously)