Blood orange and garam masala, this combination has been recently my favourite! The butternut squash dhal with these two tastes amazing, now it is time for a soup! These super orange flavour soup with the Indian spices is something unique and extraordinary, something I hope you fell in love with! It is not a boring carrot a pumpkin soup, its taste is much more developed and interesting!

Soups are simple, comfy and easy to prepare. They are good for those who do not have time to cook, are tired, busy or just do not like to spend hours in the kitchen. Once you make a soup you can keep it in the fridge for the next few days and do not have to bother what to eat for the next meals.

Soups are perfect idea for a light dinner or lunch. To make the soup more nutritious you can add to it lentils or seeds on top such as pumpkin, sunflower or black sesame seeds. It is also a good to vary on the ingredients that you put on top of your soup not to get easily bored! Thanks to them each meal will be slightly different and you will enjoy it much more!

INGREDIENTS:

• Butternut Squash
• Carrots
• Blood Orange (optionally normal one)
• Red Lentils (optionally)
• Lime
• Ginger
• Rocket
• Pumpkin Seeds
• Cashew Milk
• Spices (Garam Masala, Turmeric Powder)
• Salt & Nigella Seeds
• Coconut Oil

METHOD:

Preheat the oven to 200 Celsius degree then peel and dice the butternut squash and peel and halve the carrots. Place everything on the baking tray and bake it until the vegetables become a bit brown on the top and soft (but not too much). Next prepare the pot, put a spoon of coconut oil, finely chopped ginger and both turmeric powder and garam masala. Stir it with the wooden spoon for a while, add roasted squash and carrots, pour boiling water and stew everything for approximately 10 min. Then  add diced blood orange, homemade cashew milk, salt, nigella seeds and a bit of lime juice and stew it for the next 10 minutes. If you want the soup to be more nutritious add red lentils while adding orange and milk and boil it till the softness of the lentils.  Once it is done leave it to cool and then blend it into the smooth texture. If it is too thick add more milk or water. Taste it and add more spices if needed. Keep it in the fridge up to 4-5 days and enjoy it whenever you want. Hot or cold it tastes delicious!

TO SERVE:

I recommend to serve this soup with roasted pumpkin seeds, sliced carrot and a bit of rocket, however this are my taste preferences and you can experiment an vary on the ingredients!

Serve your soup with whatever you want! Roasted pepper, chopped kale sunflower seeds and sesame seeds, everything sounds nice!

Enjoy It! Hope You Like This Recipe!