Autumn Soup

1-1.35 lt (2½-3 pints) Vegetable Stock
3 Large Carrots, peeled and cut into chunks
1 Large Onion, diced
½ Butternut Squash, peeled, seeded and cut into small chunks
2-3 Cloves Garlic, crushed
2-3 tbsp Sunflower or Olive Oil
1 tbsp Ground Coriander
1 tbsp Ground Cumin Seeds
1 tbsp Light Soy Sauce
1 tsp Marjoram
¼ tsp Cayenne Pepper [optional]
Fresh Coriander
Salt and Pepper, to taste

Pre-heat oven to 190°C: 375°F: Gas 5.
Peel the carrots and cut into chunks.
Peel, de-seed and cut the squash into small cubes.
Pour over half of the oil, ensuring the carrots and squash are lightly coated.
Spread evenly on a baking tray.
Roast in the oven for 25-30 or until the carrots and squash have softened and are a golden brown.
Place the ground coriander, cumin seeds and marjoram in a dry frying pan and heat gently until they become fragrant, be careful not to allow them to burn.
Remove from the heat and reserve.
Peel and finely chop the onion and crush the garlic.
Place into a large saucepan and fry gently in the remaining oil until transparent.
Add the reserved spices and cook for a further 2-3 minutes.
Add the roast vegetables and stock, stirring well.
Bring to the boil, reduce the heat and simmer 20 minutes.
Remove from the heat and allow to cool slightly.
Purée in a blender, food processor or pass through a sieve, until smooth.
Return to the saucepan, add the soy sauce and season to taste and heat.
Serve garnished with fresh coriander.

VegetarianRecipes

Autumn Soup

Vegetarian
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