Spanish Roasted Carrot & Tomato Soup PHILLY

• 1 kg carrots, peeled and roughly chopped
• 1 teaspoon smoked paprika
• ½ teaspoon ground cumin
• 2 tablespoons olive oil
• 1 kg tomatoes, halved and de-seeded
• 1 large onion, cut into quarters
• 1 teaspoon smoked paprika, extra
• Salt and freshly ground black pepper, to taste
• 4 cloves garlic, sliced
• 4 cups vegetable stock
• 250ml PHILADELPHIA Spreadable Light Cream cheese
• 1 teaspoon sugar
• 1 chorizo sausage, sliced, fried until crisp and drained, for garnish
• Coriander leaves, for garnish

1. COMBINE the carrots, paprika, cumin and half of the oil and toss well. Place on a paper lined baking tray and bake in a hot oven 200°C for 30 minutes. 
2. PLACE the tomatoes and onions cut side up on a paper lined baking tray then drizzle with remaining oil and sprinkle with extra paprika, seasonings and garlic slices.  Place in the oven with carrots and bake for a further 20 minutes or until tomatoes are softened and carrots are tender.
3. PLACE the roasted vegetables and juices in a saucepan with the stock and bring to the boil.  Reduce heat and simmer for 20 minutes. Cool slightly then transfer to a food processor. Process until smooth then return to the saucepan. Stir in the PHILLY and sugar and simmer for a further 5 minutes or until heated through. Season to taste.
4. LADLE into serving bowls and garnish with the chorizo and coriander.  Serve immediately.

NB: A little extra stock may be needed if the soup is too thick.