So, having just uprooted my first ever batch of carrots, I want to make use of their deliciousness. I have settled on this recipe for soup, which was SO unbelievably easy, & I didn't even have to buy any ingredients in specially. I tested it out on my friend Helen, who seemed to enjoy it (though she may have just been polite....). I enjoyed the making & the eating part anyway.
Ingredients:
- 2 Tablespoons Olive Oil
- 1 Onion, Chopped
- 3 Cloves of Garlic, Finely Chopped
- 32 Fluid Ounces Veg Stock
- 2 Tablespoons Apple Cider Vinegar
- 1 Sweet Potato, Peeled & Chopped
- 1/2 Turnip, Peeled & Chopped
- 4 Carrots, Peeled & Chopped
- 1/2 Butternut Squash, Peeled & Chopped
- 1/2 Teaspoon Ground Ginger
- 1/2 Teaspoon Salt
- 1/4 Teaspoon Cumin
- 1/4 Teaspoon Curry Powder
- 1/4 Teaspoon Cinnamon
- 1/8 Cayenne Pepper
1. Heat oil in pan over a high heat. Add onions & fry until soft. Add garlic & fry for 1 minute more.
2. Add all other ingredients, then cover & leave to simmer until root veg is soft.
3. Remove from heat, blend until smooth. Serve hot.
Easy as 1, 2, 3!
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