Creamy Roasted Butternut, Carrot + Sweet Potato Soup
Ingredients
- 1-2 tbsp olive oil
- 1 medium onion diced
- 4 cloves garlic minced
- 1 1/4 cups butternut squash peeled and diced
- 1 1/4 cups carrots peeled and chopped
- 1 1/4 cups sweet potato peeled and diced
- 1 drizzle oil for roasting
- Salt and pepper
- 3 3/4 cups vegetable stock
- 1 tsp ground ginger
- 1 1/2 tsp curry powder
- 1/4 tsp turmeric powder
- 1/4 tsp cayenne pepper
- 1 cup full fat coconut milk preferably the thicker, creamier part at the top!
Instructions
- Preheat the oven to 190-200C.
- Spread the butternut squash, sweet potato and carrots in an even later over a large baking tray (or 2 baking trays). Drizzle with olive oil and sprinkle generously with salt and pepper - roast for 30 minutes until cooked and golden.
- Sauté the onion in oil for 5-7 minutes until cooked. Then add the crushed garlic and cook for a few more minutes.
- Add in the roasted vegetables, vegetable stock and spices and bring to a boil, then simmer for 10 minutes.
- Stir in the coconut milk and blend until smooth (using either a blender or hand blender - if using a blender, make sure to let the soup cool first before blending). Enjoy!