Roast carrot & pesto soup

Detailed step-by-step description of how to cook the dish "Roast carrot & pesto soup". Try it by all means

Recipe «Roast carrot & pesto soup» presented in category Recipes / Soups, to prepare this dish you will need no more 45 minutes. To make this dish at home by prescription from the author sheff would need: 1kg carrots, peeled and chopped, 1kg butternut pumpkin, peeled, deseeded and chopped, 3 tbsp olive oil, 1 onion, chopped, 2 garlic cloves, crushed , 2 tsp ground cumin, 2 cups vegetable stock, 3 cups water , Sour cream and pesto, and crusty bread, to serve.

Ingredients:

• 1kg carrots, peeled and chopped 
• 1kg butternut pumpkin, peeled, deseeded and chopped 
• 3 tbsp olive oil 
• 1 onion, chopped 
• 2 garlic cloves, crushed 
• 2 tsp ground cumin 
• 2 cups vegetable stock 
• 3 cups water 
• Sour cream and pesto, and crusty bread, to serve 

Instructions

1. Preheat oven to 200°C. Toss 1kg carrots, peeled and chopped, and 1kg butternut pumpkin, peeled, deseeded and chopped in 2 tablespoons olive oil in a roasting pan. Season with salt and pepper. Roast 45 minutes or until golden.
2. Heat 1 tablespoon olive oil in a large saucepan over a medium heat. Add 1 onion, chopped and 2 garlic cloves, crushed. Cook 5 minutes or until soft. Stir in 2 teaspoons ground cumin. Add 2 cups (500ml) vegetable stock and 3 cups (750ml) water. Cover and bring to the boil. Add vegies.
3. Remove from heat and set aside 10 minutes. Blend until smooth. Return to the pan and stir until heated through. Season with salt and pepper. Ladle into serving bowls. Serve with a dollop of sour cream and pesto, and crusty bread.