Me and Paulie had a day out planned at Howlets zoo and I always think the food in the canteens isn’t particulary nice. So what could be more comforting than a mug of soup! As we wandered around the lions, monkeys and elephants we had a pit stop at a picnic bench and warmed ourselves up out of the bitter wind with a nice colourful aromatic mug of soup. I love the combination of butternut squash and carrot, I always think they bring out the sweetness in each other. I alway’s like flavour so adding the cumin and spices take’s it to another level without sacraficing the flavour and sweetness of the vegetables. Cumin and carrot is a marriage made in heaven whether they are roasted or blitzed in a soup like this recipe.
- 1 tbsp olive oil
- 1 onion peeled and finely chopped
- 3 garlic cloves peeled and finely chopped or crushed
- 1 tsp ground cumin
- ½ tsp ground ginger
- 500g carrots peeled and cut into chunks
- 1 medium butternut squash peeled and cubed
- 1 litre vegetable stock
- Heat the oil in a large heavy based saucepan and gently fry the onion until soft but not coloured, then add the garlic.
- Sprinkle in the ground cumin and ginger and stir to mix with the onions and garlic.
- Add the carrots and butternut squash, pour in the stock and bring up to the boil.
- Cover and simmer gently for about 10 minutes until the vegetables are cooked and tender.
- Pour the soup into a blender and blitz until smooth, if its too thick then add a splash of water or stock.