Roast Carrot & Coriander Soup

Preheat the oven to 190°C. Chop the
carrots once or twice, depending on size, to get 7cm lengths.

Toss the carrots and onions in the olive oil with the garlic cloves
with the seeds, and tumble into a large baking tray. Roast
the veg for 30–40 minutes, turning once halfway through
cooking, until soft but not fully browned. Remove from the
oven and allow to cool briefly.

Tip the veg into a powerful blender along with the stock and
whizz until smooth. Add the parsley and coriander and whizz
again. Ladle into bowls and sprinkle with pumpkin seeds and
fresh parsley. Keeps for three days in the fridge and freezes for three months.