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Recipe

Roast carrot soup

  • 15 mins preparation
  • 1 hr cooking
  • Serves 4
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Ingredients

Roast carrot soup
  • 500 gram carrots, peeled, quartered
  • 1 parsnip, peeled, chopped
  • 2 teaspoon olive oil
  • 1 onion, chopped
  • 2 clove garlic, crushed
  • 1 medium_piece fresh ginger, grated
  • 1 teaspoon ground cumin
  • 2 potatoes, chopped
  • 4 cup chicken stock
  • 2 cup water
  • 2 teaspoon grated fresh turmeric root
  • chives, chopped, to serve

Method

Roast carrot soup
  • 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.

Notes

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.

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