Roasted Carrot And Herb-Dumpling Soup

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donna hay


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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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