Spiced Roasted Pumpkin, Carrot, Ginger & Turmeric Soup
This soup is the equivalent of a big warming winter hug. Squash & carrot are brilliant sources of vitamin A, vitamin C, fibre, and antioxidants, whilst the ginger, turmeric and other colourful spices welcome in a host of anti-inflammatory and anti-microbial health benefits. Make a big batch to enjoy during the week with a slice of fresh sourdough!
Servings: 4-5 bowls
Time: 1hr 15 min
Ingredients
8 carrots (~800g), peeled & cubed
1kg pumpkin or squash, peeled, deseeded, cubed
2 tbsp olive oil
salt & pepper
1 tsp cumin
1 tsp cinnamon
1 onion, finely sliced
1 tbsp olive oil
3 cloves garlic, crushed
1 inch ginger, peeled & grated
½ inch fresh turmeric, grated
½ tsp ground coriander
½ tsp paprika
¼ tsp ground turmeric
¼ tsp ground nutmeg
¼ tsp chilli flakes
3 sprigs fresh thyme
1 litre homemade bone broth or good quality veg stock (eg Kallo)
salt & pepper, to taste
splash cow / almond / oat milk
Toppings:
toasted nuts/seeds
fresh herbs
swirl of coconut yoghurt
Method
Preheat oven to 220°C fan and line a large roasting pan with baking paper.
Toss the chopped pumpkin and carrot with olive oil, salt, pepper, cumin & cinnamon. Roast for 35-40 minutes until golden.
Heat olive oil in a large heavy-bottomed pan and gently fry the onion for 15 mins until soft and translucent. Add crushed garlic, grated ginger and turmeric and cook for a couple of minutes, then add the ground coriander, paprika, turmeric, nutmeg, chilli flakes, and fresh thyme. Cook for another minute whilst constantly stirring - be careful not to burn the spices.
Add the roasted vegetables, stock, salt and pepper and simmer for 20 minutes to allow the flavours to infuse. Remove from the heat and leave to cool for 15 minutes.
Pick out the thyme sprigs and blend until totally smooth adding a splash of cow or plant-based milk for extra creaminess.
Heat up and sprinkle with your choice of toppings. Serve with a slice of fresh sourdough!