Topped with crunchy hazelnut salsa, this Roast Carrot and Parsnip Soup is wholesome and tasty.
- 5 carrots (700g), peeled and roughly chopped
- 4 parsnips (250g) peeled and roughly chopped
- 2 cloves of garlic
- 45ml (3 tablespoons) olive oil
- Salt and freshly cracked black pepper
- 3 sprigs thyme, leaves picked
- 1 brown onion, diced
- 5ml (1 teaspoon) cumin seeds
- 3/4 teaspoon ground coriander
- 1.25 litres (5 cups) vegetable stock
- 400g tin coconut milk
- 80ml yoghurt or fresh cream for serving, optional
Toasted Hazelnut Salsa
- 60g hazelnuts, toasted and roughly chopped
- A handful of flat-leaf parsley, finely chopped
- Zest of 1 lemon
- 30ml (2 tablespoons) lemon juice
- 60ml (1/4 cup) extra virgin olive oil
- 10ml (2 teaspoons) honey
- Sea salt flakes and freshly cracked black pepper, to taste
- Preheat the oven to 200°C. Arrange the carrots, parsnips, and garlic on a roasting tray. Drizzle with two tablespoons of olive oil. Season with salt and black pepper. Scatter over the thyme and toss to coat. Roast for 40 – 45 minutes, turning the vegetables over halfway through.
- Heat the remaining oil in a Le Creuset 24cm Signature Round Casserole. Add the onion and sauté over a medium heat until softened, about 6-8 minutes. Add the cumin and coriander and cook for another minute.
- Add the roast vegetables into the casserole. Add the stock and bring up to the boil. Cover partially with the lid and simmer for 10 -12 minutes. Transfer to a blender and blitz until smooth. Pour the soup back into the casserole. Add the coconut milk and warm through.
- For the salsa, place all the ingredients in a bowl and mix to combine.
- Ladle the soup into warmed bowls. Swirl over a tablespoon of yoghurt or cream and serve the hazelnut salsa alongside.