Roasted Carrot, Pumpkin and Ginger Soup

Serves 4

Ingredients

1 tbsp extra virgin olive oil

500g carrots, peeled and chopped into bite-sized pieces

500g butternut pumpkin, peeled and chopped into bite-sized pieces

1 red onion, roughly chopped

3 garlic cloves, crushed

2 tbsp Gourmet Garden Ginger Cold Blended Paste

Pinch of salt and pepper

600ml vegetable stock

200g Greek yogurt

Fresh coriander leaves, to serve

Crispy Chilli oil, to serve (optional)

Method

1. Preheat your oven to 200°C. On a large baking tray, toss the chopped carrots, pumpkin and onion with olive oil, ginger paste, salt and pepper. Spread out evenly. Roast for 45 minutes, or until the carrots and pumpkin are soft and slightly caramelised.


2. Transfer the roasted vegetables to a high-speed blender. Add the vegetable stock and yoghurt and blend until smooth. Adjust seasoning with additional salt and pepper as needed.


3. Ladle the soup into bowls and top each with a dollop of Greek yoguhurt, coriander leaves and crispy chilli oil.