Ingredients

400g carrots, cut into small chunks
400g parsnip, cut into small chunks
250g kūmara, cut into small chunks (leave skin on)
4 cloves garlic
1 brown onion, chopped in to quarters, skin removed
3 cups vegetable stock
2 tablespoons olive oil
1 teaspoon curry powder
½ teaspoon chili flakes
Bunch of coriander (to taste)
Salt & pepper to season

Method

Heat oven to 220˚C and line baking tray with baking paper

Place the carrot, parsnip, kūmara, garlic and onion onto the tray and drizzle with olive oil and sprinkle with curry powder, chili flakes and salt and pepper. Cook for 30 minutes

Remove from the oven and remove the skin of the garlic. Heat 3 cups of vegetable stock in pot over medium heat

Place the vegetables and vegetable stock in a food processor and blend until smooth (you can also use a hand blender)

When ready to serve, garnish with coriander