Roast Carrot and Cumin Soup

I think I found this recipe from Gourmet Travellor ages ago.

1.5 kg Carrots, chopped
120 ml Olive oil
3 large Lebanses flat bread
1 tsp cumin seeds
1 onion, chopped
4 garlic cloves, chopped
2 tsp ground cumin
1 tsp ground coriander
2 litres chicken stock
Greek yoghurt Lemon - juice and zest
Preheat oven to 220C. Scatter carrots onto 2 baking tray, drizzle with 1/3 of the oil, season and roast for 25 mins. Place flatbread on trays, drixzzle with half remianing oil, scatter with cumin seeds, . Roast 3 minutes. Meanwhile, heat remaining oil in large saucepan, and saute onion and garlic about 5 mins. Add cumin and coriander and stir about 1-2 mins. Add stock and bring to simmer. Add roast carrots. Blend with stick blender. Season with salt, pepper and lemon juice. Service scattered with lemon zest, parsley and a dollop of greek yoghurt. (Black Swan is gooood. Val put me onto it!!)

Pumpkin, lentil and ginger soup

This is delicious.  The ginger gives it a zing! 

1/2 cup red lentils

1 kg jap or butternut pumpkin cut into chunks

1 tbs ginger, grated

1 tbs orange zest

4 cups vegetable stock

1/2 cup buttermilk

1/4 cup coriander, chopped

Rinse the lentils and place in pot with the pumpkin, ginger and orange zest.  Add the stock and bring to boil.  Reduce to simmer and cook for 30 mins.  Remove from heat.  Blend with stick blender.  Stir through buttermilk and top with chopped coriander.