gluten-free, dairy-free option, vegan option, vegetarian
Perfect for fending off colds as the weather turns damp and cold. Makes enough for 4-5 servings.
500g carrots, peeled and diced
500g butternut squash, peeled and diced
Generous size piece of root ginger (about the size of the end of your thumb) peeled and grated
1 large onion peeled and chopped
1 teaspoon paprika
1 teaspoon ground cumin
Ground black pepper – to taste
1-2 teaspoons ghee / coconut oil
1.5-2l vegetable stock
Optional: soya or cashew cream to drizzle
Melt the ghee or coconut oil in a large pan. Once warmed, add the onion and cook gently for 5 minutes. Add the spices and ginger and stir well.
Add all the vegetables and passatta, stir well, and cook for 2 minutes. Add the stock, bring to the boil, then simmer until vegetables are soft.
Allow to cool, then blend till smooth.
Serve with an extra dash of black pepper and drizzle of soya or cashew cream.