Roasted carrot soup

Carrots are such an easy vegetable to include regularly because they can be eaten raw or cooked. Have raw carrot sticks and hummus or vege dip for a nutrient dense afternoon snack, grate raw carrot into salads and sweet foods like carrot cake. Roasting them really brings out their sweetness in this warming autumn soup.

Ingredients

8	Carrots, big (Main)
1	Kumara, large
3	Garlic cloves, skin on
2 tsp	Fresh thyme
1	Onion, medium, diced
3	Celery stalks, diced
3 Tbsp	Olive oil
2	Garlic cloves, large, peeled
4 cups	Vegetable stock, plus 2 cups water
2 Tbsp	Apple cider vinegar
¼ cup	Parsley, chopped

Directions

1. Heat oven to 200C. Peel and chop the carrots and kumara and place on a baking tray with the whole garlic cloves.
2. Drizzle olive oil over the carrots, kumara and garlic and sprinkle over some salt, pepper and thyme. Toss to coat.
3. Roast for 25 minutes, or until the vegetables start to brown. 3 While the vegetables are roasting heat a large soup pot and gently fry onion and celery in olive oil until soft.
4. Once the vegetables are roasted add these along with the pealed garlic to the pot. Cover with the stock and water. Gently simmer until the roasted vegetables are soft.
5. Allow the soup to cool slightly before blending with a stick blender or food processor.
6. Finish with chopped parsley and apple cider vinegar.