Roasted Carrot Soup

• 1 lb carrots, peeled, quartered
• 1 None parsnip, peeled, chopped
• 2 tsp olive oil
• 1 None onion, chopped
• 2 cloves garlic, crushed
• 1 inch piece fresh ginger, peeled and grated
• 1 tsp ground cumin
• 2 None potatoes, chopped
• 3 cups chicken stock
• 2 cups water
• 2 tsp grated fresh turmeric root
• None None chives, chopped, to serve

1. Preheat oven to 400u0b0F. Place carrots and parsnip in a large baking dish and spray with oil. Season to taste. Bake 35-40 minutes, until tender.
2. Heat oil in a large pot over medium. Saute the onion, garlic and ginger 2-3 minutes. Stir in cumin and cook 1 minute.
3. Add potatoes, roasted vegetables, stock and water. Bring to a boil. Reduce heat to low. Simmer, covered, 20 minutes. Stir in turmeric.
4. Using a hand blender, process or blend soup, until smooth. Season to taste. Sprinkle with chives, to serve.

carrots, parsnip, olive oil, onion, garlic, fresh ginger, ground cumin, potatoes, chicken stock, water, turmeric root, chives

Taken from recipes-plus.com/api/v2.0/recipes/24048 (may not work)