Cumin & honey carrot soup

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

1. Preheat oven to 180˚C.
   
2. 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.
   
3. 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.
   
4. 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.
   
5. 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