Winter

Roast carrot soup

Roast Carrot SoupWoman's Day
4
15M
1H
1H 15M

Ingredients

Method

1.Preheat oven to hot, 200°C (180°C fan-forced). Place carrots and parsnip in a large baking dish; spray with oil. Season to taste. Bake 35-40 minutes, until tender.
2.Heat oil in a large saucepan on medium. Saute onion, garlic and ginger 2-3 minutes. Stir in cumin; cook 1 minute.
3.Add potatoes, roasted vegetables, stock and water. Bring to the boil. Reduce heat to low. Simmer, covered, 20 minutes. Stir in turmeric.
4.Using a hand blender, process or blend soup, until smooth. Season to taste. Sprinkle with chives, to serve.

Turmeric has been used in natural medicine for thousands of years as an anti-inflammatory and also aids digestion. Fresh turmeric looks similar to ginger with a bright orange flesh. If the fresh root is unavailable, you could substitute 1 teaspoon of ground turmeric.

Note

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