Roasted Carrot Soup

Turn on the oven to 205C/400F/Gas Mark 6

Wash and peel the carrots. Cut them into small slice 1/3rd to 1/2 inch each.

Place the carrots onto a baking tray and drizzle with 2 tablespoons of the olive oil. Season with salt and pepper and give them a rub to make sure everything is covered. Lay the carrots in one layer for even cooking.

Place the tray into the oven and roast for 30 – 40 minutes. Check the carrots as they should be caramelised around the edges and a fork should slide in and out easily. Time will vary according to the type of carrots used.

Place a large pan over a medium heat and add the remaining olive oil (1 tablespoon) and leave until hot. Add the chopped onions and ¼ teaspoon of the salt.

Cook the onions until softened and going translucent. Normally about 5 minutes.

Add the coriander, cumin and garlic to the pan. Stir constantly for 1 minutes to prevent burning.

Add the vegetable stock (and water if using) and glaze the bottom of the pan of all the good tasty bits. (a wooden spoon is best).

When the carrots are cooked correctly, transfer them to the pan and increase the temperature under the pan so its contents boil. Immediately reduce the heat until the contents are simmering.

Simmer away for 15 minutes stirring occasionally.

Add the butter, lemon juice and a good pinch of pepper.

Stir until the butter has melted and the contents are lovely and creamy.

Taste and add any salt and pepper and possibly more lemon juice to suit your taste buds.

Remove from the heat and ladle into a blender in batches. Blitz until the soup is the consistency you want.

Either serve hot or allow to cool fully before storing in an airtight container in the fridge for a few days or a few months in the freezer.