I don’t mean to brag, but this is the best carrot soup you’ll ever make. It’s a recipe that comes together easily, has a silky smooth texture and is rich in flavour.
It’s made with everything nice; Sweet herby roasted butternut squash, plenty of onions, ginger & garlic and coconut cream.
Roasting the butternut squash in olive oil and herbs is an added step that you cannot miss. It adds such a richness to the soup.
Roasted butternut carrot soup
6
servings30
minutes60
minutesIngredients
1 butternut squash - peeled, seeds removed and diced.
2 tablespoons olive oil
6 cloves garlic - minced
1 teaspoon each; parsley, rosemary, thyme, marjoram.
2 tablespoons cooking oil
2 large red onions - sliced
2 cups carrots - grated
1 tablespoon ginger - grated
1/2 teaspoon cumin
1/2 teaspoon pepper
4 cups beef broth
1 can coconut cream
Roasted pumpkin seeds and cilantro for garnish
Directions
Pre heat the oven to 200c. Prepare the baking pan - oil it or spray it with cooking spray.
- In a large bowl, combine the butternut squash, half the minced garlic and herbs. Drizzle oil over the squash and toss to coat. Spread onto the baking pan in a single layer.
- Roast for 30 minutes. Remove squash from the oven and mash it with a fork.
In a large sufuria, heat oil over medium heat. Add the onions and cook until softened. Add the remaining garlic, ginger, cumin and pepper. Cook for 2 minutes until fragrant.
Add the carrots. Stir to mix. Cover and cook for for 5 minutes.
Add the broth, mashed butternut squash and coconut cream to the sufuria. Cover and cook for 20 minutes stirring occasionally.
Puree with an immersion blender or with a blender in batches.
Taste and season with more salt and pepper as needed.
Serve garnished with cilantro leaves and roasted seeds. (Optional)
