Butternut and Carrot Soup

I got very interested in soups as I researched for ideas for lighter healthy meals, especially for dinner which I believe should be the lightest meal of the day. I’ve now come across so many amazing soups over time that it’s got more and more difficult to pick my favourite. This butternut and carrot soup is definitely part of my list though.

A good soup as the last meal of the day tends to be perfect because although it’s light it’s also very filling. It’s also possible to include a variety of nutritious ingredients and takes a very short time to prepare.

The perfect combination of squash, carrots and coriander makes this soup so delicious!
I’d love to know what you think when you try it out!

RECIPE (serves 3)
Ingredients
1tbsp coconut oil
1 onion, peeled and finely chopped
2cm piece root ginger, peeled and chopped
1 garlic cloves, chopped
1tsp ground cumin
250g carrots, peeled and chopped
Half of a medium butternut squash, peeled, deseeded and cut into 1 inch cubes
750ml vegetable stock or water
1 bunch coriander, roughly chopped

Method
Heat the oil in a large saucepan, add the onions, ginger and garlic and sweat for 5 minutes, until soft.
Add the ground cumin and cook for a minute, then add the carrots, butternut squash and vegetable stock. Bring to a boil, reduce to a simmer and cook for 20 to 25 minutes until the vegetables are soft.
Purée the soup in a blender until smooth, stir in the coriander and serve in bowls.