Carrot Turmeric and Squash soup
Back in the days, for me soups were synonyms of diet, sadness, punishment. But I really got into it, when I started cooking myself and playing with flavours. I’m still a bit picky when it comes to eating them out, but here is one of my favourite and very simple recipes.

It’s a great gut healing dish to have at this time of the year. Warm, nourishing and gut healing. I heavily recommend you use homemade chicken/vegetables stock instead of store bought one  as it makes a huge difference to the flavour of your soup.


6 cups of Chicken stock

4 carrots

2 cups of Diced Squash

3 pieces of Garlic



1 tsp of Grounded Turmeric

2 pieces of Turmeric Root



Rinse your Carrots and place them in a baking tray with your Garlic and Squash.

Season with Salt, Rosemary, Oregano and Turmeric powder and add a 2 tbsp of Olive Oil.

Roast them at 150 for 30min-35min/ until soft (but not overcooked)

Take your tray out of the oven and set aside for 15min

Once cooled down put the vegetables in your blender along with half of the stock and the fresh turmeric. Blend until smooth and creamy.

Pour your soup in a large pan, add the rest of the stock and heat at very low for 10min. Add salt and pepper to taste.

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