This is my favourite soup of the year so far! It has a really particular flavour, definite Asian influence, a bit sweet and tangy. YUM! It got given a 9 out of 10 from Andy! Woop! You have HAVE to try it. Let me know what you think.

Squash, carrot and cardamon soup

• 1 oz butter
• 1 large onion, finely chopped
• 1 clove of garlic, finely chopped
• 400g carrots peeled and chopped
• 400g squash peeled and chopped, I used a turban squash
• tabasco sauce
• 1 tbsp plain flour
• 1 1/4 pints of vegetable stock
• 1 tin of creamed coconut
• juice of one lime
• 8 cardamon pods

1. Put the prepared squash into a roasting dish with a splash of olive oil to coat and shake over some tabasco to taste. Roast in the oven at 200C until you add to the soup later, but obviously if you’re being a bit slow don’t let it burn. You’ll need to check about half way through and move it around a bit so it browns evenly.
2. Melt the butter in a large soup pan, then add the onions. Cook gently for around 15 minutes or until the onions are soft, but not browned.
3. Add the garlic and cook for a minute , then add the flour and cook for another minute.
4. Add the carrots, cover the pan and leave to sweat for around 5 minutes and then add the stock.
5. Bring to boil then simmer for around 15 minutes or until the carrots are tender, then add the roasted squash and then puree the soup.
6. Open up the cardamon pods and scrape out the seeds, discard the pods. In a pestle and mortar grind up the seeds and add to the soup.
7. Add the coconut milk and lime juice to the soup and heat through.
8. Serve with a warm naan bread.