Ingredients:
1 butter nut squash – roasted, peeled and chopped with seeds removed
4 carrots – washed and chopped
2 turnips – washed, peeled and chopped
3 parsnips – washed, peeled and chopped
1 large onion- peeled and chopped
2 cloves of garlic
1 inch of fresh ginger
2 zuchinis – washed and chopped
1 table spoon of ground coriander seeds
1 tsp of ground fennel seeds
1/4 tsp of nutmeg fresh ground
1 tsp of salt
2 table spoons of olive oil
1 table spoon of good marmalade
1 tsp of dijon mustard
1.5 litres of water
1 cup of orange juice.
1 tsp of sesame oil – (optional)
1 table spoon of garam masala
3 table spoons of coconut yogurt
Steps:
Sautee onions in olive oil – cook for 2 -3 minutes
Add garlic and ginger and cook for 2 minutes more
Add coriander, fennel and salt, carrot, parsnip, zuchini, roasted butternut, water, juice and seseme oil – cover and cook for 15 minutes
Using a stick blender – liquidize the soup
Serve with a teaspoon of coconut yogurt and a pinch of garam masala.
