- Prep time 25 minutes
- Total time 1 hour
- Portion size 6 servings
- Credits : Canadian Living Magazine
Ingredients
Soup:
Toppings (optional):
Method
Soup
Preheat oven to 375°F. On parchment paper-lined baking sheet, toss carrots, squash and onion with 1 tbsp of the sunflower oil. Season with salt and pepper. Spread on baking sheet and bake, stirring halfway through cooking time, on middle rack of oven for 20 minutes.
Peel squash, if desired.
In large saucepan, heat remaining oil over medium heat. Add garlic and ginger; cook, stirring often, for 1 minute. Add roasted vegetables and broth; bring to boil. Reduce heat to medium-low, cover and simmer until vegetables are tender, about 15 minutes. In blender, or using handheld blender, purée carrot mixture until smooth. Season with salt and pepper, if desired. (Make-ahead: Can be stored in airtight container and refrigerated for up to 3 days or frozen for up to 3 months.)
Toppings
Meanwhile, in skillet, heat oil over medium heat. Add pepitas and cook, stirring constantly, for 1 minute. Add sunflower seeds, sesame seeds, garlic, cumin seeds and curry powder; cook, stirring often, until mixture begins to brown, about 2 minutes.
Divide soup among bowls. Top with curried seeds.
Nutritional facts Per each of 6 servings
- Iron 2.7 mg
- Fibre 6 g
- Sodium 395 mg
- Sugars 11 g
- Protein 6 g
- Calories 295
- Total fat 18 g
- Cholesterol 0 mg
- Saturated fat 3 g
- Total carbohydrate 28 g
