This soup is one of those happy accidents – I decided to try something a little different when making my vegetable soup this time and what resulted was an incredibly tasty and good looking soup! I used purple Dutch carrots which made the soup this beautiful rich colour! This soup is incredibly easy and has minimal ingredients which makes it a fantastic and tasty way to up your vegetable intake. You don’t have to use the purple dutch carrots, however they are sweeter and give a nice depth of flavour to the recipe.
DF, GF, V – Serves 6 – 8
2 bunch’s of purple dutch carrots
1 half of a butternut pumpkin (about 1 kilo)
1 litre vegetable stock
1.5 litres water
3 cloves garlic, crushed
2 cm piece of ginger, grated
2 tbsp. olive oil
2 tbsp. honey
Coriander and Parmesan – to garnish
- Preheat oven to 190C fan forced.
- Wash carrots and chop both pumpkin and carrots roughly into large cubes.
- Place chopped carrot and pumpkin onto a couple of baking trays, drizzle with the honey and half the oil and roast in oven for 20 minutes.
- Heat a large saucepan to medium/hot, add remaining oil and add garlic and ginger and saute for 3 minutes.
- Add pumpkin and carrot to pan, and cover with stock and water. Bring to a boil, reduce and let simmer for another 15-20 minutes.
- Remove from the heat, and let cool slightly before using a hand held blender to puree.
- Serve with coriander and shaved Parmesan as a garnish.
YEP – its that easy… Enjoy!