Roasted Carrot, Parsnip and Almond Soup


This soup is warming and delicious, with the sweetness of the carrots, spiciness of the cumin and creaminess of the almonds. A perfect autumn lunch.



  • 300g carrots
  • 300g parsnips
  • 1 onion
  • 3 cloves of garlic
  • 1 tsp cumin seeds
  • Dash of chilli powder
  • 2 tbsp extra virgin olive oil
  • 50g flaked almonds
  • 1 litre vegetable stock
  • Sea salt and freshly ground black pepper to taste



  1. Preheat the oven to 180 degrees Celsius.
  2. Chop the carrots and parsnips into chunks.  No need to peel or top and tail them, just scrub them to clean them.
  3. Peel and slice the onion into wedges.
  4. Put the vegetables into a baking tray, with the whole unpeeled garlic cloves, cumin, chilli powder, salt, pepper and olive oil.  Mix everything to coat it in olive oil.
  5. Roast in the oven for 30 minutes, tossing the veg every now and again.
  6. Add the almonds to the tray for the last five minutes, being careful not to burn them.
  7. Remove from oven, and reserve a few tablespoons of the almonds for sprinkling on top.
  8. Pop the garlic cloves out of their skins and discard the skins.
  9. Transfer the contents of the baking tray to a blender and blend with the vegetable stock until smooth.
  10. Pour into bowls and top with the reserved almonds.



2 thoughts on “Roasted Carrot, Parsnip and Almond Soup

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