Roasted zucchini carrot soup

Want a warm soup on a rainy day? Enjoy with one of your favorite books.

Green zucchini - 2, peeled and diced
Carrot - 1, peeled and diced
Olive oil - 2 tsp
Salt
Pepper

Celery - 1 stalk with leaves, diced
Water - 1 cup
Mint leaves - a few

Preheat oven to 200C. Place zucchini and carrot on a baking dish. Drizzle oil. Sprinkle salt and pepper. Roast for 30 minutes. Every 10 minutes, toss the vegetables with a shake of the dish. Keep aside to cool.

Add celery. Puree.

Transfer to a saucepan. Add water. Add spices, if required. Simmer, 5 minutes.

Garnish with mint leaves.