Roasted carrot soup
1 large parsnip
1 large onion, coarsely chopped
1 tablespoon peanut oil
2 teaspoons maple syrup
2 teaspoons ground cumin
pinch of chilli flakes
1 litre vegetable stock
coriander leaves, to garnish
unsalted roasted peanuts, to serve
Coriander and mint pesto
25g coriander leaves
5g mint leaves
1 small garlic clove, crushed
2 tablespoons unsalted roasted peanuts
1 tablespoon lime juice, or to taste
80ml peanut oil
Preheat oven to 180°C. Line two baking trays with baking paper. Trim carrots and parsnip. Scrub carrots, then cut in half lengthways. Peel and quarter parsnip lengthways.
Spread carrot, parsnip and onion on trays. Drizzle with peanut oil and toss to coat, spreading them out in a single layer. Sprinkle with the maple syrup, cumin and chilli flakes, and season with salt and freshly ground black pepper. Roast for 30-35 minutes, or until vegetables are soft and browned. Set aside to cool slightly.
Meanwhile, for the pesto, whiz the coriander, mint, garlic and peanuts in a food processor until finely chopped. With the motor running, add the lime juice and peanut oil in a thin, steady stream until combined. Transfer to a bowl and season to taste.
Transfer roasted vegetables and any sticky baking juices to a food processor and blend until smooth. Transfer mixture to a large heavy-based saucepan and stir in the stock and enough water to bring to the desired consistency. Bring to the boil over medium heat, then reduce heat slightly and simmer for 5 minutes, or until heated through. Ladle soup into bowls, drizzle with pesto, coriander and peanuts, and serve immediately.
Edited extract from The Vegetable by Vicki Valsamis and Caroline Griffiths. Published by Smith Street Books. RRP $49.99. Out now. Photographs: © Chris Middleton