This sweet and spicy, thick and delicious soup is the perfect way to end a day. With the immune-boosting benefits of curry powder, ginger and turmeric it helps to ward off infections while satisfying your appetite.
Ingredients
2 tbsp extra virgin olive oil
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- 1 large onion, chopped
- 4 garlic cloves, crushed
- 500g pumpkin, chopped into chunks
- 2 sweet potatoes, peeled and chopped into chunks
- 450g carrots, peeled and chopped
- 1 apple, cored and cut into chunks
- 1 tsp garam masala powder
- 1 tsp turmeric
- 2 ½ inch piece fresh ginger, grated
- ½ tsp cinnamon
- 2 bay leaves
- 700ml vegetable stock
Method
- Heat the oil in a large soup pot over medium heat. Add the onion and cook until it softens. Add the garlic and ginger root and cook for about 2-3 minutes.
- Add the pumpkin, sweet potato, carrots, bay leaf, curry, turmeric, ginger, cinnamon and broth; bring to a boil. Lower heat and cook at a gentle boil until the vegetables are soft, about 20 minutes. Add the apple and cook for a further 5-10 minutes.
- Remove Bay leaves. Puree the soup in several stages in a blender.