Roasted squash, carrot and ginger soup

Roasted squash, carrot and ginger soup

By
From
Digestion
Serves
2-3

This is so warming and lovely. A perfect winter treat. It is also a great base for a curry if you find you have leftovers. Packed with carotenoids and anti-inflammatory gingerols.

Ingredients

Quantity Ingredient
4 large carrots, skin-on, chopped
1/2 large squash, skin-on, chopped
1 1/2 tablespoons olive oil
sea salt
1 large red onion, finely chopped
2 garlic cloves, finely chopped
2.5cm root ginger, peeled and finely chopped
500ml vegetable stock, (you may not need it all)
pumpkin seeds, to serve (optional)
red pepper, slivered, to serve (optional)

Method

  1. Preheat the oven to 190°C.
  2. Place the carrots and squash on a roasting tray, drizzle with ½ tablespoon of the olive oil and a pinch of sea salt and roast for around 30 minutes, until soft and the edges are beginning to caramelise.
  3. In a large saucepan, sauté the onion, garlic and ginger in the remaining 1 tablespoon of olive oil, with a good pinch of sea salt, until the onion softens.
  4. Transfer the roasted carrots and squash to the pan with the onion and garlic and pour in enough stock to just cover the vegetables. Simmer for five minutes, then transfer to a blender or food processor and blend into a smooth soup. Serve scattered with pumpkin seeds and red pepper, if you like.

Note

  • Best for IBD.
Tags:
health
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