Instructions

1. Preheat the oven to 200C.
2. Peel the carrots and potatoes, then chop into chunks.
3. Peel the onions and slice both into 8 segments.
4. Thinly slice the garlic and ginger .
5. Place all the chopped and sliced vegetables into a baking tray. Add the oil, lemon zest and lemon juice. Season and toss well. Roast in the oven until the vegetables are just tender (about 30-40 minutes).
6. Heat the stock in a large saucepan, add the roasted vegetables and juices. Bring to boil, then turn off the heat.
7. Add the thyme leaves and parsley then, using a liquidizer or hand-held blender, process until smooth and creamy.
8. Serve warm with crusty bread.