Categories: butternut squash, carrots, soup, veg
Ingredients
- I butternut, peeled & cubed
- 7 carrots, sliced
- 1 large leek, sliced
- 2 tablespoons olive oil
- curry powder to taste
- 1 teaspoon cumin, ground
- 2 teaspoon coriander
- 1 teaspoon turmeric
- 1 cinnamon stick
- 5 cups chicken stock
- 1 orange juice & rind
- 7 mls brown sugar
- salt & pepper
- 1 cup milk
Directions
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Heat oil in the oven, roast leek & spices for a few minutes.
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Add carrots & butternut and roast for 30 mins.
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Transfer to a saucepan, add stock, juice and sugar and allow to simmer.
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Liquidize and add milk.
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Heat & serve with cream or yoghurt.