Power Orange Vegetable Soup

​Orange vegetables have beta-carotene which helps vision and our immune systems. This soup is a mix of carrots, sweet potato and butternut squash. 

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Ingredients:

• 1 yellow onion
• 2 tbsp olive oil
• 1 apple
• 1 pint of stock
• 3 carrots
• 3 sweet potatoes
• 1 butternut squash
• 1 can coconut milk (400g/13.5oz)
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• Salt & Pepper

Directions:

• This soup can be made with the vegetables roasted beforehand, but if you don't have time they can go straight in the pot. Roasting the vegetables brings out the flavor and creates a sweeter taste. If you have time to roast the vegetables, always roast them between 180°C-200°C. Its important not to go above 200°C because the vegetables may burn. Place the vegetables cubed on separate trays. The carrots will take the longest (30-40 minutes) and can be covered with foil to keep some of the moisture. Butternut squash and sweet potato will take about 20 minutes. 
• Dice the onion and put it into a large pot with the olive oil over medium heat. Peel and core the apple and add this to the pot. 
• Add the stock and let simmer for 10 minutes. Measure and mix in the spices. 
• Remove the butternut squash and sweet potato from the oven and add to the pot. 
• Add the coconut milk and cover the soup for 10 minutes until the carrots are ready.
• Last, add the carrots to the soup and cook for 5-10 minutes over medium heat. Turn off the stovetop and use the hand blender to puree the soup.