Carrot and Ginger Soup

Ingredients

4 Tsp olive oil

2 tsp ground coriander

1 tsp ground cumin

0.5 tsp ground turmeric

2 large onions, cut into chunks

8 large carrots, cut to chunks

4 parsnips, cut into chunks

1 Tsp chopped garlic

2 Tsp shredded ginger

2 litres vegetable stock

1 tsp dijon mustard

2 Tsp lemon juice

salt and pepper

Method

Heat the oven to 220C.

In a large bowl, mix together the oil, coriander, cumin, and turmeric  Add the onion, parsnips and carrots. Mix well. Spread over a heavy baking sheet, then roast for 30 mins. Add the garlic and ginger. Cook for 5 more minutes.

Put the veggies, stock, mustard and lemon juice into a blender and process until smooth. This will need to be done in batches. 

Bring the soup to a simmer, and check seasoning.

Notes

This soup freezes beautifully. 

It is wonderful with croutons, or a sprinkling of mixed seeds.