Orange soup/Bowl of happiness
3 large carrots, peeled and chopped (about 450g)
one small butternut squash, peeled and chopped (about 500g)
one small onion, peeled and quartered
juice of one orange
few stripes of fresh thyme
coarse sea salt for seasoning
optional for serving: basmati rice, avocado, fresh thyme, parsley, pickled red onions
Preheat the oven to 200C. Place the chopped vegetables onto a baking sheet and drizzle the olive oil over and sprinkle fresh thyme leaves and salt. Roast in the oven for about 30-40 minutes (or until all is tender). Remove from the oven and in two times puree vegetables in the blender adding orange juice and water (just enough to have smooth consistency, about 250ml). Pour the mixture into a saucepan and bring to the boil and simmer for just a minute or two. Season with salt and serve into bowls.
Serve topped with cooked basmati rice, sliced avocado, pickled red onions, fresh chopped parsley and thyme leaves for extra happiness!