Warm up with this fab Carrot and Parsnip soup!
Pre heat your oven to 200c
Chop your carrots and parsnips into cubes, add them to a bowl, season with salt and pepper then drizzle with oil. Mix well then pour onto a baking tray and roast in the oven for 25 mins
Heat oil in a large saucepan and fry the chopped onion and celery for 10 mins, stirring occasionally until softened. Add the garlic, thyme and a sprinkle of black pepper and cook for 2 mins.
Add the roasted carrots, parsnips and stock and bring to the boil. Reduce to a simmer and cook for 10 mins, stirring occasionally.
Blend using a handheld blender until smooth. Add the cream and blitz again until combined, then season to taste.
Serve with Crusty bread & Enjoy!