This is a lovely soup that is full of Vitamin A, a powerful antioxident and anti-inflammatory. I bung a load of corriander in mine, but for those who don't like the herb (I know there's a few of you) it can be left out or it works just as well with other herbs such as Oregano (or you can just add extra Thyme).
It's a very simple and quick recipe with a simple ingredient list...
Ingredients:
1 x red onion, finely chopped
2 x cloves of garlic, finely chopped
2 x tbsp olive oil
4 x large carrots, peeled and chopped into 1cm disks
1 x butternut squash, peeled, deseeded and chopped into 1cm cubes
black pepper
800ml stock (I use 1 x veg and 1 x chicken gluten free stock pot)
2-3 sprigs of fresh thyme
handful of coriander
Method:
1. Medium heat. Sweat the onion and garlic in the olive oil in a lidded pan for approximately 7 minutes
2. Add the carrot and butternut squash chunks to the pan, season with black pepper, pop the lid back on and continue cooking for 10 minutes
3. Pour the stock into the pan, add the fresh thyme and coriander (if using). Bring to a boil and then reduce the heat and simmer for 30 minutes.
4. Blend if required
And that is it! Yum, enjoy