Butternut & Carrot Soup

(from elanakok’s recipe box)

Source: Tara Hale

Categories: not tried

Ingredients

  • I butternut, peeled & cubed
  • 7 carrots, sliced
  • 1 large leek, sliced
  • 2 tablespoons olive oil
  • curry powder to taste
  • 1 teaspoon ground cumin
  • 2 teaspoon coriander
  • 1 teaspoon turmeric
  • 1 cinnamon stick
  • 5 cups chicken stock
  • juice & rind 1 orange
  • 7 mls brown sugar
  • salt & pepper
  • 1 cup milk

Directions

  1. Heat oil in the oven, roast leek & spices for a few minutes.

  2. Add carrots & butternut and roast for 30 mins.

  3. Transfer to a saucepan, add stock, juice and sugar and allow to simmer.

  4. Liquidize and add milk.

  5. Heat & serve with cream or yoghurt.

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