Squash, Carrot & Coconut Vegan Soup Recipe

A fabulously seasonally autumn soup recipe, healthy soup recipe and naturally, vegan soup recipe to give you a warming comforting lunch! 

Something we serve in our cafe, here is our Squash, Carrot & Coconut Soup Recipe, that pairs well with a few slices of Sourdough Bread. 

INGREDIENTS

• 3 Garlic Cloves
• 1 Medium White Onion
• 2 Large Carrots
• 1 Medium Butternut Squash
• 1 x 400ml tin of Ma’s Happy Life Fairtrade Coconut Milk
• 2 Litres of Marigold Organic Swiss Vegetable Stock (measurements per instructions)
• 2 tsp of Salt
• 1 tsp of Pepper
• 2 tbsp Olive Oil
  

METHOD

• Add 2 tbsp of olive oil to pan and fry the finely sliced onion & garlic until they’re soft.
• Peel & cube into small pieces, the squash and carrot. Add this to the pan and season with salt.
• Add coconut milk and 2 litres of stock and bring it to the boil.
• Reduce heat and simmer until the squash is soft. Add black pepper.
• Blitz in a food processor to turn the mixture into your soup.
• To serve, top with roasted pumpkin seeds or cracked black pepper.
  
  

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