How to Make Roast carrot & pesto soup Recipe?
Credit by: KingOfChef
Preheat oven to 200°C. Toss 1kg carrots, peeled and chopped, and 1kg butternut pumpkin, peeled, deseeded and chopped in 2 tablespoons olive oil in a roasting pan. Season with salt and pepper. Roast 45 minutes or until golden.
Heat 1 tablespoon olive oil in a large saucepan over a medium heat. Add 1 onion, chopped and 2 garlic cloves, crushed. Cook 5 minutes or until soft. Stir in 2 teaspoons ground cumin. Add 2 cups (500ml) vegetable stock and 3 cups (750ml) water. Cover and bring to the boil. Add vegies.
Remove from heat and set aside 10 minutes. Blend until smooth. Return to the pan and stir until heated through. Season with salt and pepper. Ladle into serving bowls. Serve with a dollop of sour cream and pesto, and crusty bread.