- 2 large
carrots, peeled and chopped same size as squash
- 1 large red
onion, finely chopped
- 2-3 cloves
of garlic, finely chopped
- 1 piece of
fresh ginger, peeled and chopped
- 1 fresh red
chili
- 1.2 liters
vegtable stock
- Fresh thyme
leaves
- Salt and
pepper to taste
- Olive or
coconut oil
- Juice of 1 orange (optional)
- Juice of 1 orange (optional)
***
- Finely chop
onions and garlic cloves. Peel squash
and cut into cubes size pieces (size of standard dice works well). Peel the carrots and cut into similar size
pieces.
- Carefully
deseed the chilli and cut it into small pieces.
Wash your hands before you wipe your eyes!
- Peel ginger
and chop roughly
- Heat oil and
fry onion and garlic until softened (approx. 4 min)
- Add carrot
and squash and sauté another 5 or 6 minutes
- Add
vegetable stock, ginger, thyme and chili.
Bring to boil and simmer for 25minutes.
- Put mixture
into blender and puree.
- Add juice of
orange if you want a little extra zing.
Necessity is
the mother of invention, right? “What’s
for dinner” often simply depends upon what I have on hand. Sooooo…with this INCREDIBLE recipe I have
made lots of modification. What my
husband Jim likes to call ‘A la Paige' :
- Use chicken
broth instead of vegetable broth. Also I
usually increase the amount of broth because we like it a little smoother.
- I have never
used the chili because my kids are usually eating this!
- Unsweetened
almond milk is a great addition to this recpe.
