Roasted Carrot and Lentil Soup with Jersey Cream

Preheat your oven to 200°C (180°C fan).

Toss the carrot chunks with 2 tablespoons of olive oil, salt, and pepper. Spread on a roasting tray and roast for 30-35 minutes until tender and caramelized.

While the carrots roast, heat the remaining olive oil in a large saucepan over medium heat.

Add the chopped onion and cook for 5-6 minutes until softened.

Add the garlic, ginger, cumin, and ground coriander. Cook for 1-2 minutes until fragrant.

Add the rinsed lentils and vegetable stock. Bring to a boil, then reduce heat and simmer for 20 minutes until the lentils are tender.

Add the roasted carrots to the pan and blend until smooth using a blender or immersion blender.

Season with salt and pepper to taste. If the soup is too thick, add a little more stock or water.

Serve hot with a swirl of Jersey cream and a sprinkle of fresh coriander.