Roasting the veg for this soup is definitely worth the time as it gives such depth of flavour. One for chilly days!
Serves 2 approx cost per person 35p
Prep time 10 minutes Cooking time 50 minutes
400g carrots, peeled & chopped
2 red onions, peeled & cut into wedges
3-4 cloves garlic (don't bother to peel)
500ml vegetable stock
1 tbsp ground cumin
2 tbsp olive oil
salt & pepper
Pre-heat the oven to 200C/180 Fan/Gas 6.
Place the carrots, onion & garlic in a roasting tin.
Add the olive oil, cumin some salt & pepper & toss well to coat the veg.
Roast for 30-40 minutes until the carrot is tender, remove from the oven & allow to cool for 15 minutes.
Transfer the roasted veg to a blender with ½ the stock & whizz until smooth.
Pour the soup into a saucepan & add the rest of the stock & heat gently. Check the seasoning.
Serve immediately or cool completely & freeze in bags or plastic containers for 1 month.