Roast Carrot & Parsnip Soup with Toasted Hazelnut Salsa

DIFFICULTY
Average Average
PREP TIME
Under 30 Min. Under 30 Min.
COOK TIME
Under 1 Hr. Under 1 Hr.
SERVES
6-8 6-8
Roast Carrot & Parsnip Soup with Toasted Hazelnut Salsa
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

  • Method

  • 1
    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.
  • 2
    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.
  • 3
    Add 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.
  • 4
    For the salsa, place all the ingredients in a bowl and mix to combine.
  • 5
    Ladle the soup into warmed bowls. Swirl over a tablespoon of yoghurt or cream and serve the hazelnut salsa alongside.