Ingredients
- 1kg carrots, peeled and chopped
- 1kg butternut pumpkin, peeled, deseeded and chopped
- 3 tablespoons olive oil
- 1 onion, chopped
- 2 garlic cloves, crushed
- 2 teaspoons ground cumin
- 2 cups (500ml) Massel vegetable liquid stock
- 3 cups (750ml) water
- Sour cream, to serve
- Pesto, to serve
- Crusty bread, to serve
Method
- Step 1Preheat oven to 200°C. Toss 1kg carrots, peeled and chopped, and 1kg butternut pumpkin, peeled, deseeded and chopped in 2 tablespoons olive oil in a roasting pan. Season with salt and pepper. Roast 45 minutes or until golden.
- Step 2Heat 1 tablespoon olive oil in a large saucepan over a medium heat. Add 1 onion, chopped and 2 garlic cloves, crushed. Cook 5 minutes or until soft. Stir in 2 teaspoons ground cumin. Add 2 cups (500ml) vegetable stock and 3 cups (750ml) water. Cover and bring to the boil. Add vegies.
- Step 3Remove from heat and set aside 10 minutes. Blend until smooth. Return to the pan and stir until heated through. Season with salt and pepper. Ladle into serving bowls. Serve with a dollop of sour cream and pesto, and crusty bread.
- Vegetarian
Nutrition
1366 kj
Energy
15g
Fat Total
2g
Saturated Fat
7g
Protein
584.27mg
Sodium
29g
Carbs (sugar)
32g
Carbs (total)
All nutrition values are per serve
- Author: Michelle Southan
- Image credit: Mark O'Meara
- Publication: Fresh Living
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