Roasted Vegetable Soup

Ingredients:

1. Carrots - 2
2. Cauliflower - 100 gm
3. Radish - 1 
4. Water boiled of yellow dal - 100 ml
5. corn flour - 1 tspn
6. garlic cloves - 6
7. salt 
8. pepper (optional)
9. Turmeric (optional)
10. Demerara sugar - 1 tspn
11. Olive Oil - 2 tbspns
12. Dill - for garnish
13. water - 100 ml

Procedure:
Preheat the oven to 250 C

1. Chop carrots and radish to about 1/2 inch long pieces and the cauliflower to small florets, and spread them on a roasting tray. Finely chop the garlic cloves and sprinkle them also on the tray.
2. Sprinkle about a tbspn of olive oil and a pinch of salt and roast them for about 40 min, till the garlic turns brown and burnt and the vegetables are roasted about 70 percent. 
3. Set them aside to cool a bit and get on with the stock for the soup. 
4. In a big dish, start boiling the water and the dal water. In about 2 tbspn of water, mix the corn flour and then add this to the dal-water mixture. 
5. Meanwhile, in a blender, blend all the roasted vegetables, except the garlic. Blend them very finely, almost paste like. 
6. Add this mixture to the boiling water and let it boil for about 10 min. Add in the salt, turmeric and pepper too.
7. Take it off the heat, and add in the chopped garlic.

 Serve hot, with the dill garnishing !