SPICED CARROT & BUTTERNUT SQUASH SOUP
Cook & Prep time: 40 minutes
Calories: 200-250
SERVES 4
INGREDIENTS:
- 5 medium carrots
- Half Butternut Squash
- 2 tbsp of fresh chopped ginger
- 2 onions
- 2 garlic cloves
- 1 Tbsp fresh chilli Roughly
- 600ml chicken stock
- 1 tin coconut milk
- Olive oil
- Seasoning
To Garnish:
- Pumpkin seeds
- Coriander
- Olive oil
METHOD:
- Sauté garlic and onion in the pot with some olive oil.
- Add in finely chopped carrot, butternut squash, chilli and ginger. Turn to a low heat, throw the lid on and leave to cook for about 10-15 minutes. (These May take longer depending on the size of your vegetables pieces)
- Once your vegetables are soft, add in the coconut milk and stock. Season to taste. Simmer for a further 10 minutes.
- Blitz it altogether. Drizzle a bit of oil on top and some chopped coriander and finally, sprinkle some pumpkin seeds to add a bit of crunch!
