1 small carrot, cut into 2.5cm (1in) chunks
625g (11/4)lb) parsnips, cut into 2.5cm (1in) chunks
1 onion cut into thin wedges
2 garlic cloves, skins on
3 rosemary sprigs
2 tbsp oilve oil
pinch crushed, dried chillies (optional)
1 litre (1¾pt) hot vegetable stock
1 x 150ml pot double cream
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Preheat the oven to gas 7, 220°C, fan 200°C.
Put the parsnips, carrot, onion, garlic and rosemary sprigs in a nonstick roasting pan. Pour the oil over and toss to coat. Spread out and season with pepper and the crushed chillies, (if using).
Roast for 40 minutes, until tender and golden, turning halfway through.
Remove the rosemary from the roasting tin. Take out the garlic and squeeze it from the skins back into the tin. Stir in the stock, then ladle the soup into a food processor or blender, in batches if necessary, and purée until smooth.
Pour the soup into a saucepan, pour in the cream and gently heat until warmed through. Season with salt and pepper to taste.
Serve the soup in bowls.