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.
1 tbsp oil
1 red onion, diced
1/2 tsp cumin
1/4 tsp turmeric
1/2 tsp smoked paprika
3 large carrots, peeled and sliced
1/2 butternut squash, peeled and chopped
1 large potato, peeled and chopped
4 cups water
1 stock cube
1/2 tsp salt
Optional: Olive oil, coconut yoghurt, parsley, black onion seeds (to top)
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!
Valentina is our Food Creative, who dreams up our tasty dishes and recipes for our social channels. She has loads of experience cooking up a storm in Italian kitchens, so it’s no surprise she can’t live without good-quality olive oil (don’t come between her and her olive oil) and fresh pasta.