Zingy carrot and squash soup

Ingredients (serves 2): 

• 3 large carrots 
• 1 cup of butternut squash or other winter squash 
• 1 red onion 
• 2 cloves of garlic 
• 1 cm root turmeric grated (use more for a more aromatic taste) 
• 600ml boiled water  
• Stock cube (vegetable for vegetarian or vegan options) 
• ½ orange with pulp 
• 1 tbsp olive oil 

Method: 

1. Peel and chop all the vegetables. 
2. Sautee the onion on a tbsp of olive oil. 
3. Add the carrots and the water with the stock cube and bring to the boil for a minute. Reduce the heat and simmer for 15-20 minutes or until the veggies are cooked. 
4. Add the turmeric and orange along with some pepper and sea salt to taste. (Use orange juice if you haven’t got fresh one at home.) 
5. Blitz it all up. 
6. Enjoy with a slice of sourdough toast, toasted pitta bread or croutons.