A tasty, filling soup featuring roasted carrots and parsnip. Hazelnut salsa makes the perfect garnish, adding crunch and texture.
Main INGREDIENTS
- Vegetables
Ingredients
Method
Ingredients
FOR THE SOUP
- 5 carrots (700g), peeled and roughly chopped
- 4 parsnips (250g), peeled and roughly chopped
- 2 cloves of garlic
- 3 Tbsp (45ml) olive oil
- Salt and freshly cracked black pepper
- 3 sprigs thyme, leaves picked
- 1 brown onion, diced
- 1 Tsp (5ml) cumin seeds
- 3/4 Tsp ground coriander
- 1.25 litres (5 cups) vegetable stock
- 400g tin coconut milk
FOR THE TOASTED HAZELNUT SALSA
- 60g hazelnuts, toasted and roughly chopped
- A handful of flatleaf parsley, finely chopped
- Zest of 1 lemon
- 2 Tbsp (30ml) lemon juice
- 60ml (1/4 cup) extra virgin olive oil
- 2 Tsp (10ml) honey
- Sea salt flakes and freshly cracked black pepper, to taste
TO SERVE
- 80ml yoghurt or fresh cream, optional
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Method
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1Preheat 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.
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2Heat 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.
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3Add 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.
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4For the salsa, place all the ingredients in a bowl and mix to combine.
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5Ladle the soup into warmed bowls. Swirl over a tablespoon of yoghurt or cream and serve the hazelnut salsa alongside.
