This is a recipe that I swear by. This Spiced Carrot and Butternut soup is so tasty and filling, it’s perfect for those cold nights in snuggled up by the fire; and it’s healthy, fast and easy to make. The great thing about it is you can cook it in bulk and freeze it; this will only make it more flavoursome and spicy. So if you are a bit uninspired with your cooking, and want to have something quick, but healthy, then opt for this soup; you won’t regret it.
10 mins Prep | 35 mins Cooking
- 1 tbsp low fat cooking oil/ cooking spray
- 300g Carrots, peeled and chopped
- 400g Butternut squash, peeled, deseeded and chopped
- 1 tbsp medium curry powder
- 2 litres hot vegetable stock
- 2 tsps olive oil
- 2 large red onions, thinly slice
- Salt and Pepper, to taste.
On a medium heat add your cooking oil to a large saucepan. Add the carrots, butternut and curry powder and fry for 3 minutes. Add the stock, bring to a boil, cover it and reduce the heat. Allow it to simmer for 20 minutes, until the vegetables are soft.
Pour everything into a blender, or use a hand held blender to blend until it is completely smooth.
Now heat the olive oil in a separate frying pan, and cook the onions over a medium heat for 5-10 minutes – until they are golden and crispy; season with salt and pepper.
Serve the soup garnished with either the crispy onions or with freshly chopped coriander; and a side of fresh bread. Enjoy.
Kanta Temba is a cake maker and decorator. She is also the owner and founder of Kanta Kakes – cake shop.
You can find her work on www.kantakakes.com. Follow her on twitter @KantaKakes and Instagram @KantaTemba.