6 large carrots, cut into large chunks
2 potatoes (Dutch cream, desiree or similar), peeled and roughly diced
2 tsp fennel seeds
120ml extra virgin olive oil
Sea-salt flakes and freshly ground black pepper, to season
2 medium brown onions, peeled and sliced
6 cloves garlic, peeled and sliced
15cm piece ginger, peeled and diced
2 tsp chicken stock powder
1.5L hot water
8 Tbsp thick plain yoghurt or sour cream, to serve
1 handful toasted pepitas, to garnish
Preheat oven to 180°C fan-forced (200°C conventional).
Toss carrot, potato and fennel seeds in half of the oil, until coated. Season. Lay out flat in a single layer on baking-paper lined oven trays. Roast for 45 minutes, or until tender and cooked through.
Meanwhile, place a large heavy-based saucepan over medium heat. Add a good amount of the remaining olive oil, plus the butter, sliced onion, garlic and ginger. Cook for about 8 minutes, or until onion is soft and starting to caramelise.
Remove roasted vegetables from oven and add to pan with cooked onion mixture, then add chicken stock powder and hot water. Simmer on medium-high heat for 10 minutes.
Once cooked, puree with a stick blender and season.
Serve the soup with a dollop of yoghurt or sour cream, a sprinkling of pepitas and a drizzle of the remaining olive oil.
For more delicious recipes, pick up a copy of the latest issue of Better Homes and Gardens magazine in selected newsagents and supermarkets or buy online today!