ROASTED CAR­ROT SOUP

Women's Weekly (Malaysia) - - LIVING -

Prep 15 mins | Cook 1 hour | Serves 4

500 g car­rots, peeled, quar­tered 2 parsnips, peeled, chopped

2 tsps olive oil

1 onion, chopped

2 gar­lic cloves, crushed

1 tsp ground cumin

2 po­ta­toes, chopped

4 cups salt-re­duced chicken stock 2 cups wa­ter

1. Pre­heat oven to hot, 200 C. Place car­rots and parsnips in a large lined oven dish. Spray with oil, sea­son to taste. Bake 35 to 40 mins un­til ten­der.

2. In a saucepan, heat oil on medium. Saute onion and gar­lic 3 to

4 mins. Stir in cumin and cook 1 min. 3. Add po­ta­toes, veg­eta­bles, stock and wa­ter. Boil. Re­duce heat to low. Sim­mer 15 to 20 mins. Stir in turmeric. Process soup un­til smooth. Sea­son.

4. CO­RIAN­DER PESTO Process all in­gre­di­ents un­til smooth. Sea­son. 5. Driz­zle soup with pesto to serve.

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