Roasted Carrot And Herb Dumpling Soup
Ingredients
- 1 kg carrots, peeled and roughly chopped
- 340 g brown onions, roughly chopped
- 2 tablespoons olive oil
- sea salt and cracked black pepper
- 1 teaspoon ground cumin
- 1.5 litres vegetable stock
- 1 cup (250ml) pouring (single) cream
- 1 cup (150g) self-raising (self-rising) flour
- 2 tablespoons chopped flat-leaf parsley leaves
- 2 tablespoons chopped chives
- ¼ cup (60ml) milk
- ¼ cup (60ml) pouring (single) cream
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