Instructions

• Preparation:
• Peel and chop the carrots, sweet potato, and butternut pumpkin into chunks.
• Dice the brown onions and leek.
• Grate the thumb of ginger and cut the top off the garlic cloves. Wrap in foil.
• Roast these veggies in 200C oven for 1hour.
• Quarter the potatoes and slice the red chillis.
• Cooking the Soup:
• In a large pot, melt the butter over medium heat.
• Add the diced onions, and peppers if using. Cook until softened.
• Stir in the chopped carrots, sweet potato, butternut pumpkin, leek and garlic from the oven.
• Pour in the chicken stock or vegetable stock. Bring to a boil.
• If available, add the parmesan rind for extra flavor.
• Reduce heat and simmer for 20 minutes, or until vegetables are tender.
• Blend the soup with an immersion blender.
• Stir in the milk or coconut milk gradually, stopping at preferred texture, garam masala, and thyme. Simmer for an additional 5 minutes.
• Season with salt and pepper to taste.
• Serve hot and enjoy!