INGREDIENTS:

• 1 small-medium butternut, peeled and cubed (700-800g)
• 4 medium tomatoes, diced (400-500g)
• ½ onion, diced (100-150g)
• 4 carrots, diced (250-300g)
• 1-2 cloves fresh garlic, diced
• Extra Virgin Olive Oil for cooking
• Salt to taste (or Chilli Salt for heightened flavour)
• 1 cup broth or stock (your favourite)*

*we mixed up 1 tsp dried herbs, ½ tsp cumin, 2 tsp chili salt + 1 cup hot water

DIRECTIONS:

1. Toss veggies in olive oil, add a generous sprinkle of salt, and airfry on 180C (360F) until soft with browned edges, +/- 45 minutes, turning now and then.
2. In a high-speed blender, or in a pot with a stick blender, blend with 1 cup broth + as much water as you need to get to the thickness you like. This recipe used 2 cups warm water.
3. Heat if necessary, and serve. We found it delightful with a swirl of coconut cream and generous grindings of chilli salt.

Recipe development & photography by Candice from @thesocialpostSA