Rainbow carrot butternut soup
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[/vc_column_text][/vc_column][/vc_row][vc_row el_id=”recipe”][vc_column][vc_text_separator title=”Recipe” title_align=”separator_align_left” align=”align_left” el_class=”postsep”][vc_row_inner][vc_column_inner width=”1/4″][stat_counter icon=”Defaults-clock-o” icon_size=”32″ counter_title=”Prep Time” counter_value=”40″ counter_suffix=”min” speed=”3″][/vc_column_inner][vc_column_inner width=”1/4″][stat_counter icon=”Defaults-clock-o” icon_size=”32″ counter_title=”Cook Time” counter_value=”60″ counter_suffix=”min” speed=”3″][/vc_column_inner][vc_column_inner width=”1/4″][ultimate_heading main_heading=”Serves” main_heading_color=”#666666″ sub_heading_color=”#666666″ spacer=”icon_only” icon=”Defaults-group users” icon_size=”32″ icon_color=”#000000″ el_class=”postserves” main_heading_font_size=”desktop:28px;” sub_heading_font_size=”desktop:18px;”]2-4 people[/ultimate_heading][/vc_column_inner][vc_column_inner width=”1/4″][ultimate_heading main_heading=”Difficulty” main_heading_color=”#666666″ sub_heading_color=”#666666″ spacer=”icon_only” icon=”Defaults-signal” icon_size=”32″ icon_color=”#000000″ el_class=”postserves” main_heading_font_size=”desktop:28px;” sub_heading_font_size=”desktop:18px;”]Intermediate[/ultimate_heading][/vc_column_inner][/vc_row_inner][vc_column_text]Rainbow carrot butternut soup[/vc_column_text][vc_single_image image=”5576″ img_size=”medium” alignment=”center” style=”vc_box_circle_2″ onclick=”link_image”][/vc_column][/vc_row][vc_row][vc_column][vc_row_inner][vc_column_inner width=”1/2″][vc_column_text el_class=”ingredients”]
Rainbow carrot butternut soup
[/vc_column_text][vc_column_text]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![/vc_column_text][/vc_column][/vc_row][vc_row][vc_column][vc_row_inner el_class=”postbtn”][vc_column_inner width=”1/3″][vc_btn title=”Recipe” style=”flat” size=”xs” align=”center” i_type=”entypo” i_icon_entypo=”entypo-icon entypo-icon-book-open” button_block=”true” add_icon=”true” link=”url:%23recipe|||”][/vc_column_inner][vc_column_inner width=”1/3″][vc_btn title=”Gallery” style=”flat” size=”xs” align=”center” i_icon_fontawesome=”fa fa-camera-retro” button_block=”true” add_icon=”true” link=”url:%23gallery|||”][/vc_column_inner][vc_column_inner width=”1/3″][vc_btn title=”Share the Love” style=”flat” size=”xs” align=”center” i_type=”entypo” i_icon_entypo=”entypo-icon entypo-icon-heart-empty” button_block=”true” add_icon=”true” link=”url:%23share|||”][/vc_column_inner][/vc_row_inner][vc_text_separator title=”” i_color=”grey” i_size=”lg” el_width=”60″ add_icon=”true”][vc_column_text el_class=”posttxt”]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!!

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
- 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
- Start by roasting the vegetables first before you start making the soup, preheat oven to 175 degree Celsius.
- 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).
- Place on a baking tray, drizzle with olive oil, salt, pepper and about 1 tsp za’atar spice and dry sage.
- Bake for 40 minutes until golden crisp and soft.
- 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.
- Serve with toasted pumpkin seeds, roasted carrots, and fresh bread.
- Preheat oven to 175 degrees Celcius.
- Mix the dry ingredients and then start mixing the wet ingredients and then add these two together.
- Mix well and then scoop into a prepared smeared bread tin and decorate the bread with extra za’atar spice and pumpkin seeds.
- Bake for 25-30 minutes until golden on top and let it cool slightly before slicing.