Butternut & Carrot Winter Soup

Hey!!!! So last night was pretty cold and I wasn’t feeling like salad or pasta… I prepared a soup a friend of mine cooked last week for us and it was absolutely deliciousss! Even my boyfriend, who hates veggies, loved it!! Well, I tried to recreate it the best I could, given that I didn’t know all the ingredients and portions with precision.

The result: a spicy and sweet butternut and carrot soup!!! And my boyfriend loved it :).

So, here it is:


  • 1 medium butternut peeled and diced into small pieces
  • 3 carrots peeled and diced into small pieces
  • 1 large onion diced (I don’t cut it too small, I like the rustic appearance 🙂 )
  • 1 garlic clove minced
  • water
  • 2 tbsp mix of spices (I use one with black and white pepper, cinnamon, ginger, nutmeg, “gindo” and clove; but you can use any other mix)
  • 1 tsp sea salt
  • 2 tbsp organic honey
  • 3 tbsp organic extra virgin olive oil


  1. First of all, try to buy organic veggies. But if you are on a tight budget, don’t worry too much about it.
  2. Heat the olive oil on a big casserole and mix in the onion. Leave until its slightly brown and incorporate the garlic.
  3. Add the butternut and carrot pieces and stir for 3 minutes.
  4. Add the spices and salt and stir for 2 more minutes.
  5. After stirring for a few minutes, cover the veggies with water and simmer on low, uncovered, for 30 minutes.
  6. When the vegetables are soft, process the mixture until it forms a liquid puree. If it’s too liquid, leave it a few more minutes until the desired texture.
  7. Serve on a large bowl with some mix of seeds (sesame, quinoa..) and you can add some parmesan cheese (for me it was fine without cheese!)

Et voila!!! you’ve got a warm soup for the end of the day :)!!!

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