This is one from the Energise engineroom! Bibi constantly gets rave reviews for her alkaline butternut & carrot soup and she wants to share it with the world!
It is alkaline, warm and filling – pretty much perfect as the dark nights draw in early and the cold starts to set in…
Bibi’s Spicy Carrot & Butternut Soup!
1 x Medium sized Butternut squash or pumpkin
2 x large Carrots
1 x large red onion
2-3 x garlic cloves
1 x fresh red chilli
1 x piece of ginger
Ca. 1.2 litres of vegetable stock
Juice of 1 orange (optional)
Fresh thyme leaves
Salt and pepper
First up, you need to cut the onion and garlic cloves into nice fine pieces. Now get going on the squash by peeling it and cutting it into cube sized pieces the size of a standard dice. Peel the carrots and cut a similar size (but not shape 🙂 )
Now, carefully deseed the chilli and cut it into small pieces. Wash your hands thoroughly now, before you wipe your eyes, put them down your pants etc. Peel the ginger and chop roughly.
Now the cooking starts. Heat the oil (coconut is preferable) in a large pot and gently fry the onion and garlic on a low heat until they begin to soften (approx 4 min). Throw in the carrot and squash and season and then fry for another 5-6 minutes until it all starts to soften a little. Add more oil if you need it here.
Next chuck in about 1.2 litres of organic/yeast free vegetable stock, the ginger, chilli and thyme leaves. Bring it all to the boil and then simmer for about 25 min until the squash and carrots are soft.
Now is the fun part – throw it all into a blender and puree it up until it is smooth (or slightly chunky like in the picture – this is how I (Ross) prefer my soups!)
If you’re looking for an extra zing you can now squeeze in fresh juice from 1 orange – but this does decrease the alkalising effect of the soup a little. Delicious though.