Autumn is coming! If you’re like me, at this time of year when the weather starts to turn cooler, I like nothing more than hibernating with hot food that’s a little spicy (and watching the X Factor!!). This soup is one of my favourites to make, it’s easy, pretty quick and you can make a big batch in a pot (or cauldron?!) that will keep you going for a while.
It’s a vegan recipe (as long as you use vegan stock), but if you want to add protein, throw in some grilled chicken or shrimp.
Ingredients (serves 3 big-ish bowls):
- 1 x large red onion
- 2-3 x cloves garlic
- 1 x large thumb of ginger
- 1-2 x teaspoons of chilli flakes (depending on how spicy you like it)
- 2 x teaspoons of cinnamon
- 3 x medium-large carrots
- 1 x medium butternut squash
- 500ml of vegan or vegetarian stock
- Black pepper to taste.
- Chop up the onion, garlic and ginger and sauté in a little olive oil in a big pan on a medium high heat until the onions start to go slightly transparent, then add the cinnamon and chilli.
- Chop the carrots and butternut squash, add these to the pan and mix together. Allow to cook for a couple more minutes before pouring on the stock, stirring and seasoning with black pepper.
- Lower the heat to a simmer and cover. Allow to cook for about 20 mins or until the carrots and squash are soft. If you need to add more liquid, add more stock or water
- Remove from the heat and place the ingredients in a blender. Blend until smooth. If the soup is too thick for your liking, add more water until you reach the desired consistency.
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