Preheat the oven to 200°C / 180°C fan / 400° F

Cut up the carrots into chunks and place them in a baking dish / roasting tin.

Spray with a little calorie controlled oil - about 5 sprays should do.

Sprinkle over the turmeric and cumin seeds and place in the oven for 20 minutes.

Remove the carrots from the oven.

Crumble the stock cube / bouillon cube into a jug and add 800ml of boiling water. Stir until the cube dissolves.

Use 5 sprays of calorie controlled oil in the bottom of a large saucepan and heat over a low to medium heat. Add the ginger and stir before adding the roasted carrots and the stock.

Bring the mixture to a slow simmer and cook for 10 minutes or until the carrots are tender enough that you can easily pierce them with a knife.

Remove from the heat and allow to cool.

Place the soup into a blender and blend until nice and smooth. You may need to do this in batches depending on the size of your blender. You could also use an immersion blender to do this if you prefer.

If the soup is too thick for your liking you can always add a little more boiling water at this point.

Pour back into the saucepan, season with salt and black pepper and warm through before serving.