Roasted carrot soup
This carrot soup is spiced up with stem ginger. It’s delicious, filling and full of vitamins -perfect for cold days! It’s also a good soup for Halloween or could be a delicate starter in a Christmas menu.
Ingredients
Method
- Preheat the oven to 200C.
- Peel the carrots and potatoes, then chop into chunks.
- Peel the onions and slice both into 8 segments.
- Thinly slice the garlic and ginger .
- 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).
- Heat the stock in a large saucepan, add the roasted vegetables and juices. Bring to boil, then turn off the heat.
- Add the thyme leaves and parsley then, using a liquidizer or hand-held blender, process until smooth and creamy.
- Serve warm with crusty bread.