Ingredients (serves 2):
- 3 large carrots
- 1 cup of butternut squash or other winter squash
- 1 red onion
- 2 cloves of garlic
- 1 cm root turmeric grated (use more for a more aromatic taste)
- 600ml boiled water
- Stock cube (vegetable for vegetarian or vegan options)
- ½ orange with pulp
- 1 tbsp olive oil
Method:
- Peel and chop all the vegetables.
- Sautee the onion on a tbsp of olive oil.
- Add the carrots and the water with the stock cube and bring to the boil for a minute. Reduce the heat and simmer for 15-20 minutes or until the veggies are cooked.
- Add the turmeric and orange along with some pepper and sea salt to taste. (Use orange juice if you haven’t got fresh one at home.)
- Blitz it all up.
- Enjoy with a slice of sourdough toast, toasted pitta bread or croutons.
