Ingredients
- 2 garlic (cloves minced)
- 1 acorn squash (baked)
- 1 onion (chopped)
- 1,900 ml vegetable broth
- 1,800 ml water
- 375 gr carrots (grated)
- 80 gr rolled oats
- 16 ml olive oil
- 4 gr thyme
- 3 gr salt
- 2 gr dill
- 2 gr pepper (white)
Saute onions in olive oil in a large soup pot. Add garlic, herbs, salt and pepper. Add remaining ingredients and cook till carrots are tender. Puree in blender or food processor.
