Roasted Carrot, Garlic and Ginger Health Soup

A great soup to make when you feel like you are about to come down with a cold, as it is full of immune boosting goodness in the garlic, ginger and turmeric.

Serves 2-3

What you need

1 small butternut pumpkin, roughly chopped

bunch of Dutch carrots, halved

1 litre vegetable stock

2 teaspoons turmeric powder

1/4 cup apple cider vinegar

1 tablespoon olive oil

4 cloves garlic, finely grated

1 large brown onion, diced

sea salt and pepper to taste

parsley to garnish

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What to do

Preheat oven to 200C.

Place your halved carrots on a tray and drizzle with a bit of olive oil. Roast for about 25 minutes, or until tender and caramelised.

In a large pot over medium heat, sauté the onion in olive oil for 3 to 5 minutes, or until the onions are soft, then add the turmeric and cook for a further minute.

Add the vegetable stock and the pumpkin and bring to the boil. Then reduce heat and cook for 30 minutes.

Once the pumpkin is tender, remove from heat, add the roasted carrots, apple cider vinegar and garlic, and using a bamix, blend soup until creamy. Season lightly with a bit of salt and pepper and garnish with parsley.

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note

You don't necessarily have to roast the carrots, but I find it adds a lovely sweetness and depth of flavour. You could also roast the pumpkin along with the carrots if you preferred. But I like the combination of boiled and roasted vegetables in this soup.