Ingredients
Serves 6
- 6 carrots, peeled and cut into 3cm pieces
- 2 brown onions, coarsely chopped
- 1 tbsp ground cumin
- ⅓ cup honey
- 1 tbsp olive oil
- 1L vegetable stock
- 3 potatoes, peeled and cut into 2cm pieces
- 2 tsp salt
- 500ml (2 cups) water
- Hot buttered sourdough toast, to serve
- Sour cream, to serve
Method
- Preheat oven to 180˚C.
- Place the carrot, onion, cumin, honey and oil on a large baking tray lined with paper. Toss to coat evenly, then roast for 45 minutes or until the carrots are tender.
- Place the stock and potatoes in a large saucepan over medium heat and simmer for 10 minutes or until tender. Add the roasted carrot mixture, salt, water and bring to the boil. Remove from heat.
- Using a blender or food processor, puree the soup in batches until smooth. Return the soup to the pan, then check the seasoning and adjust if necessary.
- To serve, reheat the soup over low heat, then serve into bowls with hot buttered sourdough toast add a dollop of sour cream to finish.
This recipe is Gluten free, dairy free and vegetarian-friendly
