Roasted Pumpkin and Carrot Soup

Serves 4, 250 calories per serve

INGREDIENTS:

• 2 tbsp olive oil
• 2 tbsp garlic-infused olive oil
• 800g carrot, peeled and cut into 1cm pieces
• 1kg kent pumpkin, peeled and cut into 1cm pieces
• 1 tbsp mustard seeds
• 2 tsp ground coriander
• 1 tsp ground cumin
• 1 tsp ground tumeric
• 1/2 tsp ground cardamon
• 1/4 tsp chilli powder (optional)
• 1L chicken stock
• 500ml water

METHOD:

1. Preheat oven to 210°C/410°C. Place cut pumpkin and carrot on a lined tray and drizzle over 1 tbsp of garlic oil and 1 tbsp of olive oil. Toss to coat. Place in the oven for 30-35mins
2. Meanwhile, heat the remaining oil in a pot over medium heat. Add the mustard seeds and spices, cook stirring for a couple of minutes or until aromatic and the mustard seeds pop
3. Add the roasted carrot and pumpkin to the pot along with the stock and the water. Increase heat to medium, cover and bring to the boil. Reduce heat to low and cook covered for 15mins
4. After 15mins, uncover and leave to cool slightly for15mins
5. Transfer half of the mixture to a jug and blitz with a stick mixer, repeat with the remaining pumpkin mixture