500g butternut
500g carrots
2 large brown onions
2 tbsp NOMU Extra Virgin Olive Oil
NOMU Sea Salt and NOMU Black Pepper
Pinch NOMU Indian Rub (optional)
1/4 cup (60ml) NOMU Vegetable Stock dissolved in 1.5 litres boiling water
1 cup cream or coconut cream
Preheat the oven to 200°C.
Peel and chop the butternut, carrots and onions. Place into a foil-lined baking dish, coat with Olive Oil and toss together with the seasonings.
Place the baking dish into the oven and roast for 30-40 minutes or until the vegetables are tender. Remove from the oven and empty the contents into a food processor or blender. Add the prepared vegetable stock and blend the soup until smooth.
Pour the contents into a large saucepan over medium heat and add the cream, stirring to combine and heat through.
Check the seasoning and serve with hot farm-buttered toast.
Tip: If you prefer plain butternut or plain carrot soup, simply replace the one with the other.
500g butternut
500g carrots
2 large brown onions
2 tbsp NOMU Extra Virgin Olive Oil
NOMU Sea Salt and NOMU Black Pepper
Pinch NOMU Indian Rub (optional)
1/4 cup (60ml) NOMU Vegetable Stock dissolved in 1.5 litres boiling water
1 cup cream or coconut cream
Preheat the oven to 200°C.
Peel and chop the butternut, carrots and onions. Place into a foil-lined baking dish, coat with Olive Oil and toss together with the seasonings.
Place the baking dish into the oven and roast for 30-40 minutes or until the vegetables are tender. Remove from the oven and empty the contents into a food processor or blender. Add the prepared vegetable stock and blend the soup until smooth.
Pour the contents into a large saucepan over medium heat and add the cream, stirring to combine and heat through.
Check the seasoning and serve with hot farm-buttered toast.
Tip: If you prefer plain butternut or plain carrot soup, simply replace the one with the other.
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