Butternut and carrot soup

By admin
11 June 2012

Preparation time: 10 minutes

Cooking time: 25 minutes

Serves 4-6

15 ml (1 t) olive oil

1 red onion, cut into wedges

2 garlic cloves, crushed

1 kg butternut, cubed

3 large carrots, cubed

10 ml (2 t) dried rosemary

salt and freshly black pepper

1 litre (4 c) vegetable stock

5 ml (1 t) cumin

2 pears, pitted and quartered

250 ml (1 c) plain yoghurt

Preheat the oven to 180°C.

Place the oil, onion, garlic, butternut and carrots in a roasting pan.

Season with the rosemary, salt and pepper.

Cover with foil and roast in the oven for 20 minutes.

In a large saucepan heat the stock, cumin and pears.

Add the roasted vegetables and cook for 10-15 minutes until the flavours have blended.

Using a stick blender, blend the vegetables in the pot until smooth.

Place it back on the heat and simmer over low heat for 5 minutes.

Add the yoghurt and serve warm with bread or croutons.

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