You only need a few ingredients to make this light and satisfying Spiced Squash and Carrot Soup! You may have seen this recipe before on our ‘soup of the day’ menu in the cafe. This recipe is perfect if you love meal prepping, you can make a big batch and enjoy it throughout the week or pop some in the freezer to eat at a later stage.
1 tbsp Rapeseed oil
750ml Coconut Milk
250ml Raw Press Uprooted juice/Orange juice
50g Harissa or Curry Powder
Salt and pepper to taste
Slice onion and carrots and sauté in a little rapeseed oil, until soft.
Add diced squash, coconut milk, water, Uprooted juice, ginger, garlic and spices. Place a lid on the pot, and turn the heat up to medium-high.
Allow the soup to come to a boil, then turn the heat down to low and allow it to simmer for 30 minutes, stirring occasionally.
Cook until tender and then add to a blender and blitz until smooth. Season with salt and pepper and serve.