Recipe: Roasted carrot, pumpkin, ginger and honey soup Recipe

Ingredients

• 300g butternut pumpkin, peeled, cut into rough pieces
• 1kg carrots, peeled, halved
• 1 brown onion, peeled, quartered
• 8 eschalots, unpeeled
• 8 cloves garlic, unpeeled
• 50g ginger
• 1 leek, trimmed, roughly chopped
• ¼ cup olive oil
• Salt and white pepper, to season
• 2L vegetable stock
• 1 bunch thyme
• 2 bay leaves
• Organic honey, to serve
• Micro herbs, to garnish (optional)