Roasted Carrot and Ginger Soup

I made this soup when my parents came for lunch a couple of weekends ago. It was lovely and filling, just right for a freezing cold day.

Roasted Carrot and Ginger Soup (from Waitrose Magazine November 2013)
(Serves 4)

2 tbsp oil
4 garlic cloves, chopped
25g piece of ginger, roughly sliced
1/2 lemon, zest and juice
4 carrots, roughly chopped
2 onions, cut into 8 wedges
2 potatoes (about 400g), peeled and roughly chopped
1l vegetable stock
handful thyme leaves
handful parsley, roughly chopped

Preheat the oven to 220C.

Pour the oil into a small bowl with the garlic, ginger, lemon zest and juice and some salt and pepper. Mix together.

Toss the carrots, onions and potatoes with the marinade, ensuring everything is well coated and place into a large roasting tray . Roast for 40-50 mins, tossing half way.

Heat the stock in a large pan until boiling then add the roasted veg and herbs to the stock and blitz with a hand blender until smooth. Season and serve.

If it's a little thick add a little more water or stock until you have the consistency you want.