Serves four to six
You will neeD
4 large carrots, cut into cubes
2 parsnips, cut into cubes
3 tbsps olive oil
1 onion, finely chopped
2 celery sticks, finely chopped
1 garlic clove, crushed
1 tsp chopped fresh thyme
1.2 litres/2 pints vegetable stock
150ml/Â¼ pint cream
Salt and freshly ground black pepper
Preheat the oven to 200Â°C/400Â°F/Gas Mark 6. Place the carrots and parsnips into a roasting tin and drizzle over two tablespoons of the olive oil. Season generously and roast for 25-30 minutes until golden brown and tender, shaking the tin occasionally to ensure even cooking.
Meanwhile, heat the remaining tablespoon of olive oil in a large, heavy-based pan and add the onion, celery, garlic and thyme. Stir well to combine and then fry for four to five minutes until softened but not browned, stirring occasionally.
Add the roasted carrots and parsnips to the pan and then pour in the stock.
Bring gently to the boil, then reduce the heat, cover and simmer for between 25 and 30 minutes until completely tender, stirring occasionally. Then, purée with a hand blender until completely smooth.
To serve, stir the cream into the soup.
Gently heat through and season to taste, then ladle into some warmed bowls.