ROASTED CARROT SOUP
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.