Name: Roast carrot & pesto soup
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Yield: 1
Ingredients: 1kg carrots, peeled and chopped; 1kg butternut pumpkin, peeled, deseeded and chopped; 54.60 gm olive oil; 1 onion, chopped; 2 garlic cloves, crushed; 5.00 gm ground cumin; 500ml vegetable stock; 750ml water; Sour cream, to serve; Pesto, to serve; Crusty bread, to serve

Roast carrot & pesto soup

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Prep Time:
30 minutes

Cook Time:
45 minutes

Total Time:
75 minutes

Ingredients:

1kg carrots, peeled and chopped
1kg butternut pumpkin, peeled, deseeded and chopped
54.60 gm olive oil
2 garlic cloves, crushed
5.00 gm ground cumin
500ml vegetable stock
750ml water
Sour cream, to serve
Pesto, to serve
Crusty bread, to serve

Instructions:

Preheat the oven to 200°C. Mix 1kg carrots (peeled and chopped) and 1kg butternut pumpkin (peeled, deseeded, and chopped) with 2 tablespoons of olive oil in a roasting pan. Season with salt and pepper. Roast until golden for about 45 minutes.
In a large saucepan over medium heat, sauté chopped onion and crushed garlic in 1 tablespoon of olive oil until soft, about 5 minutes. Stir in 2 teaspoons of ground cumin. Pour in 2 cups of vegetable stock and 3 cups of water. Bring to a boil, then add the vegetables. Cover and cook.
After letting it sit for 10 minutes off the heat, blend the mixture until smooth. Heat it back up in the pan and season with salt and pepper. Serve in bowls with a dollop of sour cream and pesto, along with crusty bread on the side.

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