Winter Roast Carrot and Garlic Soup

Preheat oven to 180ºC.

Place the chopped carrot and garlic on an oil sprayed oven pan. Sprinkle with pepper.

Place the carrot and garlic tray in the oven for 45 minutes or until the carrot and garlic are soft, yet firm and beginning to brown. Remove the pan and allow it to cool.

Once cool, place the carrot and garlic in a food processor with the vegetable stock and blend until smooth.

Serve warm, in a cup with an optional dollop of Greek yoghurt. Soup can be reheated in serving cups or in a stovetop pot then poured.