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
- Preheat the oven to 180 degrees Celsius.
- Chop the carrots and parsnips into chunks. No need to peel or top and tail them, just scrub them to clean them.
- Peel and slice the onion into wedges.
- 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.
- Roast in the oven for 30 minutes, tossing the veg every now and again.
- Add the almonds to the tray for the last five minutes, being careful not to burn them.
- Remove from oven, and reserve a few tablespoons of the almonds for sprinkling on top.
- Pop the garlic cloves out of their skins and discard the skins.
- Transfer the contents of the baking tray to a blender and blend with the vegetable stock until smooth.
- Pour into bowls and top with the reserved almonds.