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Rainbow carrot butternut soup

Rainbow carrot butternut soup

Rainbow carrot butternut soup is super amazing and so nutritious. The season has come for warming soups and I absolutely love the fact that you can have a nutritional meal within half an hour or so. I made a batch of this lovely soup last week and I finished it in almost a day’s time. I served this soup with a soft and chewy bread with a flavor punch, which was super amazing!

Rainbow carrot butternut soup is super amazing and so nutritious. The season has come for warming soups and I absolutely love the fact that you can have a nutritional meal within half an hour or so. I made a batch of this lovely soup last week and I finished it in almost a day’s time. I served this soup with a soft and chewy bread with a flavor punch, which was so perfect with this yummy bread.

I love these rainbow carrots just because of the fact that they are so pretty and taste amazing at the same time. I have been seeing them every so often at the markets these days and I just had to buy the odd looking ones. I love carrots so much and I eat them on the daily. Unfortunately, they are not the best for your teeth when eaten raw especially since I am getting older, lol. I swear I ate about 1.5 kg carrots when I was pregnant. No wonder my son can’t stand the sight of carrots.  So lately (sneaky me) we’ve been eating them in a soup version and I have to say it’s even better and especially combined with butternut. Super duper creamy!!

I have always read about za’atar spice and wondered what it might taste like. This is such a versatile spice and has used it so often. For your very own spice mix- try this recipe. I used it in other foods like to season tofu, curries, cakes and bread etc. It tastes so good with honey and therefore this loaf was absolutely delish!

I have to say though, I can not bake more than one loaf or cake a week because we can only eat so much. One of my main love languages is acts of service and I love to spoil others with things I’ve made. Not everyone is vegan though, or like healthy goodies, but I love to surprise them anyways. This loaf is right up my ally of spoils. I have become such a carb lover these last months. Eating plant-based hasn’t been a challenge for me at all since in France everything you need is so accessible. With that said, you can get along fairly well, without having it all available. Soup and bread is a pretty good place to start!

Recipe

0
min
Prep Time
0
min
Cook Time

Serves

2-4 people

Difficulty

Intermediate

Rainbow carrot butternut soup

IMG_4565

Ingredients 

  • One medium sized butternut
  • 1 1/2 cup rainbow carrots
  • 300ml coconut milk or cream
  • 2 cups vegetable broth
  • Salt and pepper to taste

Spelt za’atar honey loaf

  • 2 cups spelt flour
  • 1/4 cup pepita seeds
  • 1/4 cup sunflower seeds
  • 1/4 cup crimson raisins or cranberries
  • 1 tbsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 1/2 tsp za’atar spice
  • 3/4 cup apple or pear puree
  • 1/2 cup nut milk of choice
  • 1 tbsp apple cider vinegar
  • 1/4 cup coconut oil
  • 1/4 cup honey
  • 2 tbsp tahini

Homemade za’atar spice 

Method

  1. Start by roasting the vegetables first before you start making the soup, preheat oven to 175 degree Celsius.
  2. Wash and slice the vegetables, remove the seeds and the skin if you like. (I roasted the butternut with the skin, it just adds more nutrients to the soup).
  3. Place on a baking tray, drizzle with olive oil, salt, pepper and about 1 tsp za’atar spice and dry sage.
  4. Bake for 40 minutes until golden crisp and soft.
  5. Place into a saucepan and add the rest of the ingredients and let it simmer or 30-40 minutes and then blitz up once the soup has cooled. Add more vegetable stock according to your soup consistency likes.
  6. Serve with toasted pumpkin seeds, roasted carrots, and fresh bread.

Spelt za’atar honey loaf 

  1. Preheat oven to 175 degrees Celcius.
  2. Mix the dry ingredients and then start mixing the wet ingredients and then add these two together.
  3. Mix well and then scoop into a prepared smeared bread tin and decorate the bread with extra za’atar spice and pumpkin seeds.
  4. Bake for 25-30 minutes until golden on top and let it cool slightly before slicing.

I hope you give this bread a try! It’s certainly one of my favorite loaves for the cold months ahead. Paired with a creamy soup like this one, you’ll be filled with spice and a whole lot of comfort.

M*

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