Carrots might not give you superhuman night vision (spoiler alert to our latest 'Veggie Tales' blog post), but they're delicious and incredibly healthy. We pair them with butternut squash and potatoes in this recipe, and then pimp that silky smooth soup base up with cumin, turmeric and smoked paprika for a deep flavour-packed bowl.
Over medium heat, sauté your chopped red onion in olive oil. After 2-3 minutes, add your spices and sauté again. Add your chopped carrots, butternut squash and potato, stir it up and add your water, veg stock and salt.
Simmer for 20-25 minutes, until your veg is soft. Puree with a hand blender (or blend in blender) until smooth and creamy.
Serve topped with coconut yoghurt, fresh parley (or coriander), seeds and olive oil. Enjoy!