Ingredients
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
30g butter
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
Method
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Preheat oven to 180°C fan-forced (200°C conventional).
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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.
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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.
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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.
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Once cooked, puree with a stick blender and season.
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Serve the soup with a dollop of yoghurt or sour cream, a sprinkling of pepitas and a drizzle of the remaining olive oil.
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