Spicy Roasted Roots Soup
5 ingredients, 40 minutes, serves 2
- 6 Carrots (medium, chopped)
- 1/2 Spaghetti Squash (Seeds removed)
- 1 tbsp Tahini
- 1 tsp Harissa
- 300 ml Vegetable Stock
- Preheat oven to 225C. Roast carrot and squash for 30 mins.
- Scoop squash from it’s skin. Put all ingredients in high speed blender and blitz until smooth.
- Can’t find spaghetti squash? Add other squash, sweet potato or root vegetables.
- Sesame allergy? Replace tahini with equal amount of cashew butter (or 2 tbsp cashew nuts).