Roasted Creamy Carrot Soup

Ingredients

• 2 vegetable cubes
• 30 g double cream
• 1 tsp cinnamon
• 2 tbsps coriander leaf (dried)
• 2 tbsps olive oil
• 595 g carrots
• 2 tbsps honey
• 600 ml water

Directions

1. Cut and part boil carrots, then drain off the the boiling water, place on a baking tray and sprinkle with a little olive oil and the honey and the cinnamon, place in the over fan 180 degrees and cook until soft in the middle and slightly browned.
2. When cooked blend in the vegetable stock and coriander in a pan and shimmer and stir for about 20 minutes.
3. Then the last 5 minutes add the cream and stir on a low heat, then remove add to container to cool before leaving it in the fridge.
4. When ready to use reheat either in a pan or microwave until hot.