Brrr! It's cold out theyah! So, I made up a batch of yummy soup to fill the house with that delicious smell and warm up our bellies.
Homemade soups are one of my favourite things about Fall weather so I am now on the lookout for delicious healthy recipes (please share if you got 'em!). Yesterday, I came across one for a Curried Carrot Soup, but it required a slow cooker and I didn't have time for that so I improvised and did a soup recipe mash-up with one of my faves in The Stop cookbook.
Here is the result. Makes 2.5 litres.
- 2 tbsp vegetable oil
- 1 onion
- 4 cloves garlic
- 4 carrots
- 1 sweet potato
- half a butternut squash
- 1 tsp cumin
- pinch of cayenne pepper
- 7 cups vegetable stock
- In a large pot, heat vegetable oil on medium to high heat, add onion and garlic, cumin and cayenne and sautee until onions are clear.
- Pour in vegetable stock and bring to a boil for 15 minutes. Skim top with a spoon.
- In the meantime, peel and chop up carrots, sweet potato and butternut squash.
- Add carrots, sweet potato and butternut squash to bubbling vegetable stock and boil for 10 minutes.
- When vegetable are soft remove pot from heat and puree with a blender stick.
That's it! Your kitchen will smell so deelish you'll want to eat the soup immediately.