ingredients
600g carrots, peeled and diced
2 large cloves garlic, peeled
2 tablespoons honey
1 teaspoon cumin
A knob of butter
2 cm ginger
1 small potato , peeled and diced
5 shallots, chopped
1 liter of hot vegetables or chicken
100 g of yogurt , as Greek yoghurt Rachel Ginger
Chopped herbs of your choice
method
1 . Preheat the oven to fan / gas 6 200C/180C . Place the carrots and garlic in a small baking dish or roasting pan . Add honey , cumin and seasoning and mix well. Bake until soft and caramelized .

Two . Take a saucepan and melt the butter, add the ginger, potatoes and shallots and cook until tender. Add the roasted carrots and stir the mixture .

Three . Add broth and simmer for about 20 minutes until vegetables are tender . Using a blender or food processor until smooth bombing , check seasoning and let cool slightly.

April. Finish by adding a dollop of yogurt and sprinkle with the chopped herbs . Serve with crusty bread.