Grilled Cheese Sandwich and Roasted Carrot Soup

Recipe and photo: Liz Sinner - vegelizous

1. Preheat your oven to 200°C.
2. Wash the vegetables. Peel the garlic and potatoes and roughly chop all the vegetables. Put them into an oven-proof form and marinate with harissa paste (if using), BIOG organic coriander, BIOG organic paprika, BIOG organic cumin, BIOG organic honey, and BIOG organic olive oil. Toss to coat evenly.
3. Roast in the preheated oven for 25 minutes and give a stir halfway through. Fill the oven-proof form with vegetable stock until all the vegetables are covered, put back into the oven for another 25 minutes.
4. Transfer the roasted vegetables with all the liquid to a blender. Add tahini and pour in more vegetable stock if needed. Mix until smooth and creamy. Season to taste with salt and pepper. If desired, top the soup with more tahini, sesame seeds, BIOG organic paprika powder and fresh parsley.
5. For the grilled cheese sandwiches, spread BIOG organic butter on one side of each slice of bread. Place a slice of BIOG organic Raclette cheese on the non-buttered side of half of the bread slices and top with the remaining slices of bread, buttered side facing out.
6. Heat a non-stick pan over medium heat. Place the sandwiches into the hot pan and fry until the bread is golden brown and the cheese is melted, about 3-4 minutes per side. Remove from the pan and let them rest for a minute before slicing.

Note: You can use any vegetables that you have left to make this soup. Make sure to add at least 1 potato to bind the soup.