This roasted carrot soup is topped with a simple parsley and walnut pesto and makes a nice easy dinner with some crusty bread on the side. The vegetables are roasted in the oven before being pureed into the soup, giving a deeper depth of flavour.
1. I like avocado oil because it does well at high temperatures. Use any high-heat safe oil in its place.
2. You may need to warm it up again on the stove if your vegetable stock was cold or if you stopped to take pictures of the roasted vegetables (ha).