Butternut and Carrot Soup

This healthy and heart warming soup is so appropriate as the days become wet, dark and cold. It's full of great nutrients, to be enjoyed with absolutely no guilt.

Ingredients: Serves 2



1/2 a butternut
1/2 onion diced
3/4 diced celery
1 1/2 cups carrots cut into small rings (5mm thick)
salt and pepper
1/2 tsp dried thyme
1/2 tsp cinnamon
3 cups chicken or vegetable stock
olive oil

Method

1. Cut the butternut into chuncks, sprinkle with cinnamon, a little salt and pepper and boil until they are soft. Drain the excess water and set aside for use later.
2. Add about 2 tbsp of olive oil into a saucepan, saute the onions and celery until the onions are soft and transluscent.
3. Add the carrots and thyme and combine well. 
4. Add 1 cup of the chicken/vegetable stock and leave to simmer until the carrots are all cooked through.
5. Peel the cooked butternut and put into the saucepan with the carrots and onions and add another cup of stock.
6. Let it simmer for about 10 minutes to ensure all the flavours have combined fully.
7. Leave the soup to cool for about 15 minutes before blending it.
8. After blending, return it to the saucepan and turn the heat to low-medium. Adjust the consistency with the remaining stock. Taste to make sure the seasoning is just the way you like it.
9. For extra richness, stir in a little bit of double cream just before serving and sprinkle some fresh coriander as garnish.

Eating well definitely doesn't have to be extensive. I hope you try this and love it!