Winter Roots Apple and Apricot Soup

• 1 tablespoon butter
• 1 teaspoon ground cumin
• 2 teaspoons ground ginger
• 450 g carrots (peeled and chopped)
• 150 g parsnips (peeled and chopped)
• 200 g celeriac (peeled and chopped)
• 1 dessert apples (peeled cored and cut into chunks)
• 1 liter vegetable stock
• 150 ml natural yoghurt
• 50 g dried apricots (chopped)
• 28 g flat leaf parsley (to garnish)

1. Melt butter in large saucepan and stir in spices carrots, parsnips, celeriac apple and seasoning.
2. Stir in hot butter for 5 min.
3. Pour in 750ml of hot stock and bring to boil.
4. Reduce heat and simmer partially covered for 25-30 mins or until veg is soft.
5. Leave to cool a little and then blend in blender until smooth, reheat adding enough of the remaining stock ot make soup consistency that you like.
6. Ladle into warm bowls top with swirl of yogurt and some chopped apricots, garnish with parsley and season with black pepper.

butter, ground cumin, ground ginger, carrots, parsnips, dessert apples, vegetable stock, natural yoghurt, flat leaf parsley

Taken from www.food.com/recipe/winter-roots-apple-and-apricot-soup-407305 (may not work)