Categories: butternut squash, carrots, soup, veg

Ingredients

• I butternut, peeled & cubed
• 7 carrots, sliced
• 1 large leek, sliced
• 2 tablespoons olive oil
• curry powder to taste
• 1 teaspoon cumin, ground
• 2 teaspoon coriander
• 1 teaspoon turmeric
• 1 cinnamon stick
• 5 cups chicken stock
• 1 orange juice & rind
• 7 mls brown sugar
• salt & pepper
• 1 cup milk

Directions

1. Heat oil in the oven, roast leek & spices for a few minutes.

2. Add carrots & butternut and roast for 30 mins.

3. Transfer to a saucepan, add stock, juice and sugar and allow to simmer.

4. Liquidize and add milk.

5. Heat & serve with cream or yoghurt.

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