Ingredients

500g carrots, scrubbed and chopped

300g parsnips, scrubbed and chopped

1 large onion, roughly sliced

2 garlic cloves

2 tbsp olive oil

1 tsp ground cumin

1 tsp ground coriander

½ tsp paprika

1 tsp chilli flakes (optional)

Salt & black pepper

1 litre vegetable or chicken stock

Juice of ½ orange (optional)

3 tbsp plain yoghurt or cream, to serve (optional)

Recipe

1. Preheat the oven to 200°C (fan 180°C).

2. Spread the carrots, parsnips, onion, and garlic on a large baking tray. Drizzle with olive oil and sprinkle over the cumin, coriander, smoked paprika, chilli flakes, and a generous pinch of salt and pepper. Toss everything to coat.

3. Roast for 25–30 minutes, turning halfway, until the vegetables are soft and caramelised at the edges.

4. Tip the roasted vegetables into a large saucepan. Add the stock and bring to a simmer for 5 minutes.
   Blend using a stick blender (or carefully in batches in a jug blender) until smooth.

5. Stir in the orange juice if using, and adjust the seasoning with more salt, pepper, or spices to taste. Add extra stock or hot water if you prefer a thinner consistency.

6. Ladle into bowls and top with a swirl of yoghurt or cream, fresh herbs (like parsley or coriander), or toasted seeds for crunch.