Pumpkin and Carrot Soup

A perfect cold weather pick-me-up with its  flu fighting ingredients like turmeric, garlic and ginger. 

serves 4

What you need

1 small Kent pumpkin, cut into chunks

5 large carrots roughly chopped

1 brown onion, diced

3 cloves garlic sliced

2 tablespoons olive oil

2 teaspoons curry powder

Knob of fresh turmeric or 1/4 tsp powder

Sea salt and pepper to taste

1 litre vegetable stock

2 cups of water

8 sprigs fresh thyme

Knob freshly grated ginger

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What to do

Preheat oven to 200C.

Arrange onion, garlic, carrots and pumpkin on a baking tray. Add oil and curry powder and toss well to coat

Roast vegetables for 25 minutes or until tender

While vegetables are roasting pop the stock, thyme and ginger and turmeric into a large heavy-based saucepan. Cover with a lid and bring to a simmer over a medium heat. Once simmering add the roasted vegetables to the stock mixture and simmer for another 5 mins.

Use a barmix to blend the soup to a smooth consistency.

To serve, ladle the soup into a bowl, season and top with a dollop of coconut yogurt and a squeeze of lemon.

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