SERVES 4 - 6
PREPARATION 35 MINS
COOKING 40 MINS
3 carrots, peeled and diced
3 parsnips, peeled and diced
2 medium potatoes, peeled and diced
1 medium onion, cut into 8 wedges
2 cloves garlic, peeled
3tbsp olive oil
½tsp each ground cumin, ground coriander and ground turmeric
Pinch cayenne pepper
1¼l chicken or vegetable stock
3tbsp chopped flat-leaf parsley
1 lemon, quartered
Crème fraîche, to serve
1. Heat the oven to 200ºC (gas mark 6). Combine the vegetables, garlic and oil together in a large bowl. Combine the spices and mix well with the vegetables. Season with salt and black pepper.
2. Transfer the vegetables to a large oven tray. Roast, mixing occasionally, for 30-40 minutes, or until the vegetables are soft and just coloured. Cool slightly.
3. Blend in a food processor, leaving the texture quite chunky, while gradually adding half the stock. Reheat in a large saucepan and add enough remaining stock for the desired consistency.
4. Check the seasoning, then stir in the parsley and squeeze over a little lemon juice. Serve with a dollop of crème fraîche, if desired.
TIPS
This soup benefits from being made ahead, as the spice flavours develop over time. Keep in the fridge for up to 2 days.