Roasted Carrot Soup

  • 1kg carrots, peeled and roughly chopped
  • 340g brown onions, roughly chopped
  • 3 tablespoons olive oil
  • salt and cracked black pepper
  • 1 teaspoon ground cumin
  • 1.5 liters vegetable stock
  • 1 cup (240ml) pouring (single) cream
  • parsley leaves, for sprinkling
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)