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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 |
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Directions
- Heat oven to 200C. Peel and chop the carrots and kumara and place on a baking tray with the whole garlic cloves.
- Drizzle olive oil over the carrots, kumara and garlic and sprinkle over some salt, pepper and thyme. Toss to coat.
- 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.
- 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.
- Allow the soup to cool slightly before blending with a stick blender or food processor.
- Finish with chopped parsley and apple cider vinegar.
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