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Roast Carrot & Parsnip Soup with Toasted Hazelnut Salsa

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Main Ingredient: Carrot
Prep Time: 10 Mins
Cook Time: 55 Mins
Serves: 8
Recipe by: Le Creuset

Ingredients

Ingredients

700g carrots, peeled and roughly chopped
250g parsnips, 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

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Main Ingredient: Carrot
Prep Time: 10 Mins
Cook Time: 55 Mins
Serves: 8
Recipe by: Le Creuset

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Method

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 it up to a 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.

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