Classic Butternut and Carrot Soup

Name: Classic Butternut and Carrot Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Cuisine: South African
Ingredients: 3 tbsp sunflower oil; 2 spring onion chopped; 1 tsp garlic and ginger paste; 2 carrots peeled chopped; 1 tsp Robertsons mixed peppercorns; 1 diced butternut squash peeled; 4 cups hot water

4 People
45 min.
easy

Try Quick and Easy Classic Butternut and Carrot Soup

Tips

Serve with homemade ciabatta bread

Ingredients

3 tbsp sunflower oil
2 spring onion chopped
1 tsp garlic and ginger paste
2 carrots peeled chopped
1 tsp Robertsons mixed peppercorns
1 diced butternut squash peeled
4 cups hot water

Cooking Method

Heat oil in a saucepan over medium heat, add onion, ginger & garlic paste, carrots, Robertsons Mixed Peppercorns and fry for 3 minutes.
Add butternut and continue frying, 2 minutes. Add hot water, bring to the boil and simmer on low heat until the vegetables are soft.
Remove the pot from heat, allow to cool. Transfer the cooked veggies to a blender and blend the cooked vegetables to a smooth soup. If the consistency is too thick, add fresh cream or milk to achieve desired consistency.