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ROASTED CARROT, PUMPKIN, GINGER & HONEY SOUP
Serves 6
300g butternut pumpkin, peeled, cut into rough pieces1kg carrots, peeled, halved1 brown onion, peeled, quartered8 eschalots, unpeeled8 cloves garlic, unpeeled50g ginger1 leek, trimmed, roughly chopped¼ cup olive oilSalt and white pepper, to season2L vegetable stock1 bunch thyme2 bay leavesOrganic honey, to serveMicro herbs, to garnish (optional)
1. Preheat oven to 160°C. Place pumpkin, carrot, onion, eschalots, garlic, ginger and leek in a large roasting tray. Drizzle over oil and season with salt and pepper. Toss until coated. Roast for about 45 minutes or until caramelised, turning vegetables halfway.
2. Place stock, thyme and bay leaves in a heavy-based pot and bring to a simmer. Squeeze garlic and eschalot flesh from their skins into stock. Add cooked vegetables…
