Roasted carrot and cumin soup

1. Preheat oven to moderate, 180°C. Line oven tray with baking paper.
   
   
2. Arrange carrot and onion on tray. Drizzle with oil and sprinkle with seeds and chilli. Season.
   
   
3. Bake 30 minutes. Add garlic and bake a further 15 minutes.
   
   
4. Transfer vegetables to a medium saucepan with stock and potato. Squeeze garlic from skins and add to pan. Cook on high until boiling. Reduce heat to medium. Simmer 10-15 minutes until potato is tender.
   
   
5. Blend or puree until smooth. Season to taste. Stir in half cream and reheat to boiling point.
   
   
6. Serve with swirls of remaining cream, chives and cracked black pepper. Accompany with thin slices of toasted Turkish bread.