Creamy Carrot Soup

Ingredients

• 500 mL Carrots, cut into 2.5 cm pieces
• 500 mL Parsnips, cut into 2.5 cm pieces
• 3 Apples, peeled and cubed
• 50 mL Canola oil
• 2 mL Sea salt and freshly ground pepper
• 1 L Vegetable broth
• 250 mL Water

Directions

1. Preheat oven to 200°C.
2. In a large bowl combine carrots, parsnips and apples. Add canola oil; salt and pepper and toss to coat all vegetables.
3. Line a baking sheet with parchment paper. Add vegetables; roast for 15 minutes.
4. Transfer vegetables to a large saucepan and cover with 1 L broth and water. Bring to a boil; reduce heat and simmer for 20 minutes.
5. Remove from heat and cool slightly. Add batches of vegetables to blender and blend until smooth, adding in an additional 750 mL of vegetable broth for more liquid.
6. Pour back into saucepan and re-heat.